Crispy Polish Potato Pancakes – Golden and Irresistible!

⭐ Ingredients

(Serves 3–4)

• 4 large potatoes (about 700–800g)

• 1 small onion

• 1 egg

• 2–3 tbsp all-purpose flour

• ½–1 tsp salt (to taste)

• ¼ tsp black pepper

• Oil for frying (vegetable or canola)

⭐ Instructions

1. Prepare the Potato Mixture

1. Peel potatoes and grate them (fine side for crispier pancakes).

2. Grate onion and mix with potatoes (prevents browning).

3. Let the mixture sit for 3 minutes, then drain excess water.

4. Add egg, flour, salt, pepper — mix well until batter is slightly thick.

2. Fry to Crispy Perfection

1. Heat a large pan with ½ cm of oil (medium-high heat).

2. Drop 2 tbsp of batter and flatten into a thin pancake.

3. Fry 3–4 minutes per side until golden brown and crispy.

4. Place on paper towels to remove extra oil.

⭐ Tips for Extra Crispiness

• Use starchy potatoes (Russet, Idaho).

• Batter should be thick enough to hold shape.

• Fry on medium-high heat — not too low or they get soggy.

• Add 1 tbsp potato starch if you want super crispy edges.

⭐ Serving Ideas

Serve with:

• Sour cream

• Applesauce (traditional Polish style)

• Garlic dip

• Ketchup

• Yogurt + herbs