Potato pancakes
Michał GotujeSimple homemade potato pancakes fried in lard, crispy outside and soft inside. A classic dinner with onion, carrot and starch recovered from the potatoes.
Ingredients
Pancakes
- potatoes1200 g
- carrot1 szt.
- onion (large)1½ szt.
- eggs3 szt.
- wheat flour100 g
- salt2 łyżeczki
- pepper1 łyżeczka
- potato seasoning (optional)1 łyżeczka
- lard (for frying)
Instructions
- 1
Grate the potatoes on a box grater or in a food processor, for example a Thermomix.
- 2
Transfer the grated potatoes to a sieve, or squeeze out excess water through cheesecloth.
- 3
Don't pour out the liquid you squeezed from the potatoes. Let it sit for a few minutes, until the starch settles to the bottom.
- 4
Carefully pour off the liquid from the top, and add the starch from the bottom back into the drained potatoes.
- 5
Meanwhile, grate the carrot and onion.
- 6
Add the carrot, onion, eggs, flour, salt, pepper and optionally the potato seasoning to the drained potatoes.
- 7
Mix everything thoroughly until you get a uniform batter.
- 8
Heat the lard in a pan.
- 9
Spoon portions of the batter into the hot fat and fry the pancakes on both sides until golden and crispy.
- 10
Once fried, drain the pancakes on a paper towel and serve right away.
Tip
Don't pour out the starch that settles at the bottom after you drain the liquid from the potatoes. Adding it back into the batter helps give the pancakes a better texture and a crispier finish.
Common mistake
The most common mistake is frying pancakes from a batter that's too watery. The potatoes need to be well drained, or the pancakes will be soft and can fall apart.
Serving suggestion
Serve with sour cream, sugar, garlic sauce, or as a side to goulash.
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