Potato pancakes — crispy potato pancakes
Serves 4 · Makes about 16 · Prep 20 min · Cook 25 min
Golden Polish potato pancakes with crisp, lacy edges and soft centres. Serve this savoury version straight from the pan with cool sour cream and a scattering of chives.
Ingredients
- 1 kg floury potatoes, peeled weight
- 1 small onion, peeled (about 100 g)
- 1 medium egg
- 40 g plain flour
- ½ tsp fine salt (about 3 g)
- Freshly ground black pepper
- 80 ml rapeseed oil for shallow-frying, used gradually
- 150 g sour cream
- 2 tbsp finely chopped chives
Method
- Grate the potatoes and onion using the fine-to-medium holes of a grater. Place in a clean kitchen cloth over a bowl and squeeze firmly to remove excess liquid. Let the liquid stand for 5 minutes.
- Carefully pour away the watery liquid, leaving the white potato starch settled at the bottom. Return that starch to the squeezed potato and onion.
- Mix in the egg, flour, salt and pepper. The mixture should hold together on a spoon. Stir again between batches, as liquid can collect at the bottom.
- Heat a thin layer of oil in a wide frying pan over a medium heat. Test with a little mixture: it should sizzle steadily without smoking. Spoon in portions of about 2 tablespoons and flatten into thin pancakes about 8 cm across.
- Fry in uncrowded batches for 3–4 minutes per side, until deeply golden, crisp and cooked through. Lower the heat if the outside browns too quickly. Add oil gradually as needed, allowing it to heat between batches.
- Drain briefly on kitchen paper, then transfer to a wire rack. Keep the first batches in a 100°C oven if necessary, without stacking. Aim for about 16 pancakes; portion the batch equally between four people.
- Serve immediately with sour cream and chopped chives.
Kate's kitchen tip
Squeezing out the liquid matters more than adding extra flour. Thin pancakes and an uncrowded pan give you crisp edges; stacking hot pancakes traps steam and softens them.
Allergens
Contains wheat (gluten), egg and milk.
Keeping & reheating
Best eaten fresh. Refrigerate cooled pancakes within 2 hours and keep for up to 2 days; store sour cream separately. Reheat pancakes on a tray in a 200°C oven until piping hot and crisp, about 8–12 minutes.
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