Today, to celebrate the last day of Hanukkah, my mom and I decided to make some potato pancakes! Check out how we made it below. Straight from POLAND you guys!
*Please note that we originally made these videos for my friend Stephanie, so she is often referenced (in every single video basically).
Idaho potatoes are our favorite kind to use. Take five, peel them and then use a grater with medium size holes to grate the potatoes. In between potatoes, take a medium onion and gradually grate it until fully grated by the time you get to the fifth potato.
Polish Pro-Tip: If you cook often, onions don’t make you cry anymore. -Janina Rymar
Now, remove the excess onion and potatoes from the grater. After you grate potatoes, there’s often excess liquid, so drain some of the excess water from the potatoes.
Next, crack two eggs into the potato-onion mixture. We prefer farm eggs to store bought eggs (look at how orange and rich the farm eggs look!).
Take about a quarter teaspoon of salt and put it into the potato-onion-egg mixture.
Add about 3 tablespoons of milk and 1 tablespoon of flour. Mix it all together!
Find a medium-sized frying pan, put a few tablespoons of oil (canola/vegetable/any kind you have) in the pan and set the stovetop on medium-high.
Polish Pro-Tip: Take a pinch of flour and put it in the pan to see if the oil is ready. If the oil reacts to the flour (begins flying out of the pan), it’s ready. -Janina Rymar
Take a heaping spoonful of potato pancake mix (an oversized tablespoon-worth) and gently place it onto the pan. Make sure not to slosh it on so the hot oil doesn’t fling up at you.
While the potato pancakes are frying, take a plate and paper towel so you have something to put the pancakes on once they’re done. Paper towel is great for soaking up the oil!
Instead of using a spatula, just take a fork and knife to gently flip the potato pancakes. This way, you don’t splash the hot oil around and onto you!
The potato mix in the bowl will change color after they’ve been out for a bit but this is normal. Don’t be concerned!
Me being very productive. ^
Transfer the cooked potatoes onto the pre-prepared paper towel covered plate and put the next batch of pancakes on!
Enjoy with sour cream (my favorite), applesauce (ew) or just plain (how strange, try some sour cream).
Because my mom insisted I make a video of me eating the potato pancake…
5 medium Idaho potatoes
2 large eggs
1 medium onion
1 tbsp flour
1/4 tsp salt
3 tbsp milk
Sour cream and/or applesauce (optional)
Canola or vegetable oil (dependent on size of pan/2-3 tbsp)
- Peel potatoes and remove skin from onion.
- Grate potatoes and onion against medium holed grater, alternating between potatos and onion.
- If mixture is watery, remove excess water.
- Add eggs, flour, salt and milk. Mix together until well blended.
- Heat up frying pan on medium heat with oil. Reduce to medium once oil is hot.
- Place a hearty tablespoon of mix into the pan.
- Fry until golden brown on one side. Use fork and knife to gently flip.
- Fry until second side is golden brown.
- Serve with sour cream, apple sauce or plain.