These are the most famous pancakes in Poland. They are very easy to make and also very "budget friendly" too. These potato pancakes/latkes/rosti have very specific taste, which I personally adore. At my family home we usually eat them simply sprinkled with some sugar on top, sometimes also with a dollop of cream or natural soy yogurt. If you have a nice vegetable stew with a lot of sauce, those potato pancakes will be perfect accompaniment for it! If you make too many, you can simply put them in the fridge for a day and reheat on a dry pan the next day (or in a microwave, but they'll loose their crispiness).
"Potato pancakes, are shallow-fried pancakes of grated potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar), or they may be served ungarnished" - by Wikipedia.org
- 1 large onion, grated (I like using red onion to this pancakes)
- 1/2 cup chickpea flour (this is your binding ingredient here)
- plain flour (you'll need about 1 cup for that amount of potatoes)
- salt, pepper
- oil for frying
Method:
- Grate the potatoes - you'll see that they might release quite a bit of water, you need some of it (about 1/4 cup) but drain the rest.
"Potato pancakes, are shallow-fried pancakes of grated potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savory (such as sour cream) to the sweet (such as applesauce or sugar), or they may be served ungarnished" - by Wikipedia.org
How to make it...
Ingredients:
- 7 medium potatoes, peeled - 1 large onion, grated (I like using red onion to this pancakes)
- 1/2 cup chickpea flour (this is your binding ingredient here)
- plain flour (you'll need about 1 cup for that amount of potatoes)
- salt, pepper
- oil for frying
- Grate the potatoes - you'll see that they might release quite a bit of water, you need some of it (about 1/4 cup) but drain the rest.
- Mix grated potatoes with onion, spices and both flours. I'm not giving exact amount of flour needed, as that depends a lot of your potatoes, how watery they are etc. You need to make a sticky mixture, but not too dry or 'watery' (as your pancakes won't keep the shape). You can make it from as many potatoes as you like - simply adjust the amount of flour. If you'll be serving your pancakes with stew etc. you can add more onion and a clove or two of garlic.
- Heat the oil in a shallow frying pan and with a spoon, place medium size pancakes.
- Make sure your pan and oil are quite hot, so the potatoes won't soak up the oil and will turn out crispy rather than soggy.
- Fry on both sides till golden brown.
- Remove from the pan and let them drain on a paper kitchen towel.
Smacznego!
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Sounds SO GOOD!! I will tell him to come read this when he gets home later. Maybe I'll get lucky and he'll make some tonight for me! :)
ReplyDeletexoxoxo
I need something solid for my breakfast, this would be just it! Looks tempting, thanks for sharing :-)
ReplyDeleteSawadee from Bangkok,
Kris
Anula...these look amazing! so crispy and golden! we used to have something like this on shrove tuesday...are they like latkkas?
ReplyDeleteLis: Hope you had your wish and tried those pancakes ;)
ReplyDeleteVictoria: Yes, as long as I know they ar very simmilar to latkkas - I can't say deffinietely as I've never (unfortunatelly) tried original lattkas before...
OH yummm. I make these very often as well and have many fond memories around placki ziemniaczane throughout my life. :) Great photos, btw, Anula. Na razie....
ReplyDeleteI was so fortunate to have a mother that was amazing cook. I grew up on what I call Babuschka food. Her potatoe pancakes were heavenly. So light and sooo good. I use her recipes all the time. You should try her date pinwheel cookies or her towering ceam puffs. But back to the potatoes. I still make them and people love them. We need to keep these great foods alive. i am done know. Richard in Palm springs.
ReplyDeleteIve been making my Great Grandfathers recipe ever since my Grandpa taught me at 10 years old. He informed me that real Polish men make it and must keep the tradition alive. I was checking online to see if there was an actual recipe to follow. But I guess there is no correct way to make em. Just add ingredients until its the consistency I like. I fry em lightly in oil till lightly brown, then add a small drop of Garlic butter I make myself on top and let the sizzle away. After they are nice and golden brown I place on paper towels to get extra grease out and serve em with all kinds of sides. Usually sour cream, or apple sauce, or my new favorite ( dipped in ranch). But I have gone as far and made bar snacks. Add some chopped bacon and chives on top and some shredded cheddar....You will be crowned KING of the bar food within mins. 2 more things to try, add scrammbled eggs and cheese on top and serve, Or basically any breakfast food tastes great on top of it. Or put into the middle of just about any sandwich.
ReplyDeleteAs a child my dad would make these. He was a first generation polish American. His recipe was the same as yours except he used white onion instead of red. It always seemed special when he made them. One of my favorite childhood memories. Now I make them for my children.
ReplyDeleteJohn thank you for your comment. My dad always makes them with white onion too! But I just prefer red, as it's little milder. And I also make them for my girls - it's great when we can help create those memories and pass it on.
DeletePozdrawiam, Anula.