Potato pancakes are a classic Polish breakfast staple. They are crisp on the outside and tender inside, perfect with a side of sweet applesauce. This recipe keeps things straightforward and approachable for home cooks.
The Story Behind This Recipe
Growing up, potato pancakes were a common weekend breakfast in my household. My grandmother would grate the potatoes by hand and always had a bowl of applesauce ready to serve alongside. The contrast between the crispy pancakes and the smooth applesauce was always comforting and grounded.
I like to keep this recipe simple because it highlights quality ingredients without fuss. Using starchy potatoes creates the right texture, and a touch of onion adds subtle flavor. Pan-frying them to a golden brown gives the best crispy exterior.
This dish is also flexible. You can serve it with sour cream, mushroom sauce, or sugar, but for me, applesauce is the authentic and nostalgic pairing. Making the applesauce from scratch with fresh apples is just a bonus that makes the meal feel special.
One tip I’ve learned is to let the grated potatoes drain well to avoid sogginess. I often press them in a clean kitchen towel to remove excess moisture before mixing. That step really improves the crispiness.
This recipe comes together quickly once you prep the potatoes. It’s a good one to make for a laid-back morning when you have a little more time to enjoy cooking. Plus, it fills the kitchen with a homey smell that’s hard to beat during cooler months.
Cuisine: Polish
Course: Breakfast
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 2 large starchy potatoes (Russet or Yukon Gold), peeled
- 1 small onion, grated
- 1 large egg
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- Vegetable oil for frying
- For the applesauce:
- 3 medium apples, peeled and cored
- 1/4 cup water
- 1 tablespoon sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Step 1. Grate the potatoes finely using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
- Step 2. Grate the onion and mix it with the drained potatoes in a bowl.
- Step 3. Add the egg, flour, salt, and pepper to the potato mixture. Stir until combined.
- Step 4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Step 5. Drop spoonfuls of the potato mixture into the hot oil and flatten gently with the back of the spoon to form small pancakes.
- Step 6. Fry until golden brown and crispy on one side, about 3-4 minutes, then flip and cook the other side for another 3-4 minutes.
- Step 7. Transfer to a paper towel-lined plate to drain excess oil while continuing to fry the rest.
- Step 8. To make the applesauce, place apples, water, sugar, and cinnamon in a saucepan over medium heat.
- Step 9. Cook, stirring occasionally, until the apples are soft, about 15 minutes.
- Step 10. Mash the mixture with a fork or potato masher to your preferred consistency.
- Step 11. Serve the potato pancakes warm with the applesauce on the side.
Tips for Success
- Drain the grated potatoes well to keep pancakes crisp.
- Use starchy potatoes for the best texture and binding.
- Avoid overcrowding the pan to maintain oil temperature.
- If you want extra crispiness, fry a little longer on each side but watch carefully to avoid burning.
Variations & Substitutions
- Try adding finely chopped fresh herbs like chives or parsley to the batter for a fresh note.
- Serve with sour cream or a dollop of Greek yogurt instead of applesauce.
- Make sweet potato pancakes by substituting sweet potatoes for a different flavor.
- Add a pinch of nutmeg or allspice to the potato mixture for a subtle warm spice.