Description
Polish potato pancakes bring rustic comfort to your table with crispy, golden edges and a warm, hearty center. Crisp potatoes fried to perfection offer you a delightful taste of traditional Eastern European cuisine in every satisfying bite.
Ingredients
Scale
Main Ingredients:
- 4 medium-sized potatoes, peeled and grated
- 2 large eggs
Binding/Seasoning Ingredients:
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1/4 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Thoroughly shred potatoes using a box grater, then vigorously squeeze out moisture using a clean kitchen towel until potatoes are relatively dry.
- Create potato batter by combining shredded potatoes with eggs, flour, garlic powder, salt, and pepper, mixing until well-incorporated.
- In a medium-heat skillet, brown ground beef completely, breaking meat into small crumbles.
- Incorporate chopped onions and minced garlic into the beef, sautéing until vegetables become translucent and fragrant.
- Season beef mixture with paprika, cumin, salt, and pepper, then allow to cool for 5-7 minutes.
- Spread a thin layer of potato mixture onto a clean surface, creating a flat base for the pancake.
- Strategically place beef filling and shredded cheese in the center of the potato base.
- Carefully cover the filling with another layer of potato mixture, sealing edges completely to prevent leakage.
- Heat vegetable oil in a skillet to medium-high temperature (around 350°F), ensuring oil is hot before adding pancakes.
- Fry stuffed pancakes for 3-4 minutes per side, rotating when edges turn golden brown and crispy.
- Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil.
- Garnish with fresh parsley and serve immediately while hot and crisp.
Notes
- Squeeze potatoes thoroughly to prevent soggy pancakes and ensure crispy texture.
- Use starchy potatoes like Russet for better binding and golden-brown color.
- For gluten-free version, replace wheat flour with almond or potato starch.
- Allow filling to cool completely to prevent burning and maintain pancake integrity.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: Eastern European
Nutrition
- Serving Size: 4
- Calories: 174 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 2.7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 93 mg