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Home » Sides & Vegetables » Vegetable Dishes » Grandma’s Polish Potato Pancakes

Grandma’s Polish Potato Pancakes

April 14, 2018 by victor 27 Comments

A big platter with golden brown potato pancakes.

My grandma made the most delicious Polish potato pancakes I’ve ever tasted. They were crispy-skinned fresh off the pan, yet very soft and delicate inside. Customary to how potato pancakes are made in Poland and the Ukraine, my grandma never shredded potatoes, she always grated them as finely as possible. That’s what gives Polish potato pancakes their peculiar delicate texture. Yes, it’s more work but, undoubtedly, well worth the extra effort.

One thing that my grandma did differently from most other recipes that I’ve seen is that she would always add a carrot to the recipe, which would give her potato pancakes better color which would stay for a long time. This little secret makes a huge difference. Do you remember the last time you made potato pancakes? Do you recall them turning grey soon after they came off the hot skillet? And the longer they stayed on the serving plate the darker they became? Potatoes oxidize and acquire an unappealing grey color. Carrots’ red-orange pigment hides potato oxidation, keeping potato pancakes wonderfully golden brown and colorful for a long time.

A close up of crispy, golden brown Polish potato pancakes on a platter.

When it comes to eating, I love my Polish potato pancakes hot off the skillet, when they are still hot and crispy skinned. Let them sit on a serving platter for a few minutes and the crispiness will slowly vanish. When my grandma was making her potato pancakes I would circle around her, anxiously awaiting for a batch to come off the skillet, and would immediately devour them with a large spoonful of fresh sour cream and sprinkled with chopped fresh dill. I feel so hungry now!

Grandma's Polish Potato Pancakes | ifoodblogger.com

Grandma's Polish Potato Pancakes

Crispy-skinned off the skillet and soft and delicate inside, these Polish potato pancakes are a real treat. The recipe also includes a secret to making potato pancake keep their beautiful color for a very long time without turning grey.
5 from 7 votes
Print Pin Rate
Cuisine: Polish
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 20 pancakes
Calories: 45kcal
Author: Victor

Ingredients

  • 2 lbs potatoes (peeled)
  • 1 medium carrot (peeled)
  • 1 medium yellow onion (peeled)
  • 2 garlic cloves
  • 3 large eggs
  • 4 Tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • vegetable oil for frying

Instructions

  • Grate the potatoes, the carrot and the onion. They need to be grated, as finely as possible, not shredded. This is what give Polish potato pancakes their peculiar texture that is quite different than when shredded potatoes are used.
    Using a carrot is optional but highly recommended for better color. Potato pancakes made with a carrot will retain beautiful color for a very long time and will not turn grey and unappealing when potatoes oxidize.
  • Place grated vegetables in a fine-mesh colander and let drain for 10 minutes. I get about 2 cup of liquid released during this time. Discard the liquid.
    Polish Potato Pancakes - Draining excess liquid
  • Transfer to a large bowl, add the rest of the ingredients and mix well.
    Polish Potato Pancake Mix ready to be fried
  • Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Fry the potato pancakes in batches of 4, adding more oil as needed, until deep golden brown on each side.
  • Serve hot, with sour cream and chopped herbs like dill, cilantro, scallions, or parsley.

Nutrition

Calories: 45kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 24mg | Sodium: 132mg | Potassium: 214mg | Fiber: 1g | Sugar: 0g | Vitamin A: 545IU | Vitamin C: 5.9mg | Calcium: 20mg | Iron: 1.7mg

 

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  1. Leonard

    January 09, 2023 at 12:50 pm

    we use to have them on Fridays when it use to be fast days.Put reg. Sugar or apple sauce on them.

    Reply
    • victor

      January 20, 2023 at 1:18 pm

      They are so delicious.

      Reply
  2. Malou

    December 14, 2022 at 5:28 am

    Hi Victor, here’s a good tip for you… I grate my potatoes straight into fresh cold water. This removes the starch (which is what oxidises and gives you that ugly greyish colour if left for a while before cooking. I’ve never had any trouble this way. Otherwise the pancakes are lovely. Thanks for your recipe.

    Reply
    • victor

      December 15, 2022 at 10:45 am

      Thanks for the tip; I will try it. Enjoy!

      Reply
  3. David

    November 20, 2022 at 3:10 pm

    My mother made these all the time as I was growing up. She used the grated onion method exclusively. Usually had them with crispy fried thin pork steaks or polish sausages. Mine were always topped with dark Karo syrup.(yum, I’m drooling)

    Reply
    • victor

      December 16, 2022 at 1:05 pm

      Enjoy!!!

      Reply
  4. Patricia A Sulek

    January 10, 2021 at 1:01 pm

    Can I make these into cupcakes? If so how much longer to cook?

    Reply
    • victor

      January 10, 2021 at 2:22 pm

      Never tried making these as cupcakes so no idea how long to cook. If you try, let me know how they turn out. I am curious.

      Reply
  5. amanda

    December 03, 2020 at 9:46 am

    So, you toss out the liquid right? I don’t know why that part is confusing me. Thanks!

    Reply
    • victor

      December 03, 2020 at 9:49 am

      Correct, you toss it out.

      Reply
  6. Marta

    September 25, 2020 at 5:31 am

    Hello,
    I’ve been scrolling through your recipes and I found this one! Straight away that brought me back to my grandparents’ kitchen… We would often eat these cakes with just sugar and soured cream, especially during summer time, or with meat, instead of “normal” potatoes.
    In Poland we also have dish called a Hungarian cake – the potato cakes usually made with grated onion (to make them more savory), in a size of a plate (!!!), with a stew-like meat, veggies and mushrooms. Amazing stuff, especially for a cold weather!

    Reply
    • victor

      September 25, 2020 at 2:59 pm

      Hi Marta, I recall my grandma serving stewed meat with potato pancakes… wonderfully delicious… I am going to make those this weekend, thanks for the idea! And mushrooms;)

      Reply
  7. bill

    April 23, 2020 at 10:08 pm

    Just had to leave a comment about how delicious your pancakes turned out! They were AMAZING! Past attempts would turn black within an hour of frying. Your trick with the carrot worked wonders! My wife reheated leftovers the next day, and they were the same color and texture as when they first came out of the frying pan.
    Thanks for this amazing recipe and advice of a carrot.

    Reply
    • victor

      April 25, 2020 at 12:25 pm

      Hi Bill, happy to hear that. Enjoy!

      Reply
  8. Vicky

    May 05, 2019 at 1:25 pm

    My grandma would top with sugar and syrup. If any leftovers we would eat them cold with baked beans on top

    Reply
  9. Lamiche

    May 03, 2019 at 10:57 am

    Chez nous, ma Grand-Mère était polonaise et nous faisait de ‘Plaskies’ comme les ‘Polish Pancakes’ et ces jours là nous nous réjouissions! La seule différence était que une fois finis, nous les mangions avec un petit peu de crème-fraiche dessus. Un vrai régal ! Maintenant c’est ma Maman qui a pris le relais, ma Grand-Mère étant décédée. Je vous recommande cette recette. Par contre c’est assez ‘bourratif’ !

    Reply
  10. Richard Eh

    May 03, 2019 at 5:40 am

    Well my Grandmas secret ingredient was powdered vitamin C or “Stay Fresh”. It was lightly sprinkled in during the grating process and was indescribable to the taste. It would leave you with a nice white potato batter for frying without effecting the taste or color.

    Reply
  11. Irina G

    December 20, 2018 at 11:59 am

    I add geated onion to potatoes so they don’t turn grey. I love the idea of adding a carrot. Will try it next time. And when I was a kid we ate them with sour cream and jam!

    Reply
  12. Gerald Banister

    November 07, 2018 at 9:21 am

    Is here a way I can make these eralier in the day and then reheat them to serve?

    Reply
    • victor

      November 07, 2018 at 2:44 pm

      I think you can. Reheating in an oven at 375F-400F for a few minutes should make them hot and crisp again.

      Reply
  13. josephine herringshaw

    August 12, 2018 at 4:48 pm

    some recipes say add baking powder, why?

    Reply
    • victor

      August 14, 2018 at 11:08 am

      Maybe to make them puff up a little? In our family we never do.

      Reply
    • Brian

      September 03, 2018 at 11:26 am

      It fluffs hem up a bit and makes then less “heavy”.

      Reply
  14. Ann

    June 09, 2018 at 7:03 am

    My grandma would add a grated apple, rather than a carrot. She said it added just the right mount of sweetness. Boy, this takes me back. When I was old enough, she’s have me grate the potatoes, and there were a LOT of potatoes, because we’d have a feast of them for a few days!
    Ann

    Reply
    • victor

      June 09, 2018 at 8:50 am

      Thanks for sharing, Ann. I like the idea of using an apple.

      Reply
  15. cynthia borst

    April 15, 2018 at 11:21 am

    Do you grate the potatoes on the smallest holes on a box grater? Thank you, can’t wait to try these!

    Cindy

    Reply
    • victor

      April 15, 2018 at 12:30 pm

      Yes, though I mostly use my Microplane fine grater but the results should be the same or very similar.

      Reply

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Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...
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