Similar to pierogi, Potato Pancakes are eaten throughout Poland and loved by all ages. Potato Pancakes became popular in World War II when there was little to eat, but today they are served as a special treat, especially for children. We make them with a sour cream, sugar, and lemon topping (recipe below). If you don't have a lemon for the sour cream sauce, just use sour cream with a dash of paprika. We also enjoy other toppings for potato pancakes such as apple sauce, Greek yogurt, butter, wild mushroom sauce, or salmon (smoked salmon, capers, red onion, and sour cream).
1. Using a food processor or hand shredder, grate potatoes and onion using the finest grader. The finer the potatoes are grated, the better because it is easier to cook. If you grate the potatoes in larger chunks, you will just have to cook longer and use a little bit more oil for taste.
2. Squeeze potatoes and onions with hands to remove excess liquid.
3. Put grated potatoes and onion in a large bowl and mix with eggs, garlic, flour, marjoram, salt, and pepper.
4. Heat oil in large frying pan until almost smoking. Carefully put a large spoonful of the potato mixture into the pan and flatten with a fork. Repeat until you have 3-4 pancakes in the pan. Fry each pancake until it is golden brown on both sides. Remove with spatula and drain on a paper towel.
5. Serve potato pancakes warm with topping of choice. If using the sour cream topping, simply mix all ingredients together and serve on the side.
*Click "Add New Comment" below to leave a cooking suggestion about this Polish Recipe or Polish Recipes in general. We want your feedback!