Real Recipes From Real Home Cooks ®

polish potato pancakes w/sour cream or applesauce

★★★★★ 3
a recipe by
Mary Lee

My grandmother taught me how to make these. I have to make extra cause I find myself eating them as I'm cooking them. The key to crispy edges is draining excess water from the potato and onion mixture. It takes a bit of work if you use a regular hand grater, but if your food processor or blender has a "grate" on it, it will go faster. These pancakes are well worth the time and effort. They are delicious! P.S. If you want them to taste the "best" do not try the shortcut using mashed potatoes. They will NOT taste anywhere near as good.

Blue Ribbon Recipe

With slightly crisp edges and a soft center, these potato pancakes are very tasty. We loved the apple sauce on top for a sweet contrast to the savory potato pancakes. But sour cream adds a creamy tang that is also delicious.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 15 pancakes
prep time 30 Min
cook time 40 Min
method Pan Fry

Ingredients For polish potato pancakes w/sour cream or applesauce

  • 5 md
    white potatoes peeled, rinsed and patted dry
  • 1/2 sm
    yellow onion
  • 1 Tbsp
    (heaping Tbsp) all-purpose flour
  • 1 lg
  • salt and pepper, to taste

How To Make polish potato pancakes w/sour cream or applesauce

  • Grated potato and onion in a bowl.
    If using a hand grater, grate on the finest grate side the potatoes and onions. If you have a food processor or blender, large dice the potato and onion first and then use the grate button. This will speed up the process. Once grated, pour into a medium-large mixing bowl.
  • Removing excess water.
    Remove excess water.
  • Adding flour, egg, salt, and pepper.
    Add flour, egg, salt, and pepper. Mix well.
  • Mixture formed into patties and pan frying.
    Put enough cooking oil in a frying pan to cover the entire bottom (about 3 Tbsp). Heat the frying pan just like you would make regular pancakes. Add about 1 1/2 heaping Tbsp of potato mixture for each pancake. Using the back of a spoon, spread the mixture out evenly forming a round circle. Fry until the edges are golden brown.
  • Frying the other side of the potato pancakes.
    Turn pancakes over. Fry until golden brown.
  • Fried potato pancakes on a paper towel.
    Remove from frying pan placing on a paper towel to drain excess grease. Add more oil to the frying pan before making another batch. Repeat this process for each batch. Serve warm with sour cream or applesauce. Note: You can make extra. They freeze well. Defrost and heat in the microwave for about 1 minute for 3 pancakes.