RSS

~* Recipe of the Week *~

28 Feb

~* Potato Pancakes *~

One of my fondest memories growing up, is spending time at my Grandmother Koviack’s house.  I loved the fact that my grandparents (my mom’s parents) lived right down the road from our old house.  There were many days, no matter what the season, when my mom and I (and eventually my brother too) would take a walk to Grandma’s house.  The other day, while thinking of my Grandma, I remembered a time when she made homemade potato pancakes (the Polish version). She had wrapped a few up in a napkin for my Mom and I to enjoy on our walk home from Grandma’s house. What a treat! I ate mine before we made it home! 🙂

And now, let me share the potato pancake recipe with you! They make a nice snack as well as a good side dish for supper.  I enjoy my potato pancakes with a sprinkle of salt and a bit of ketchup to dip them in.  You might also enjoy them with sour cream or apple sauce!

Polish Potato Pancakes

Preparation and cook time total: 25 minutes

* Recipe makes about 12 potato pancakes

Ingredients:

  • 2 large baking potatoes
  • 3 large eggs
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/4 teaspoons salt
  • vegetable shortening for frying

 

Preparation and Cooking:

  1. Peal skins from potatoes, then shred potatoes using a cheese grater or a food processor w/ a grating attachment.
  2. Beat eggs thoroughly.
  3. In a large bowl, combine shredded potatoes, eggs, salt and flour. Mix together well (I find it easiest to use my hands).
  4. Put enough vegetable shortening into a frying pan so that when cooked it is about 1/4 inch deep in the pan, cooking until hot.
  5. Using a tablespoon, drop spoonfuls of potato mixture into frying pan, flattening each out with the back of the spoon until each is about 3 inches in diameter.
  6. On medium heat, cook the pancakes until they are brown on the bottom before flipping and cooking the other side  for about 3-5 minutes on each side. **Make sure to flip the potato pancake when it is golden brown. If it is flipped to early it will either fall apart or stick to the pan. If it is cooked too long or until it is too dark in color, the potato might acquire a burnt taste from the frying shortening.
  7.  Potato pancakes should be golden brown and crispy when done cooking. Place on a plate covered with a paper towel to drain from grease/oil.

Add salt or your favorite topping and enjoy!

~*~*~*~*~*~*~*~*~*~*~*~*~

Advertisements
 
Leave a comment

Posted by on February 28, 2011 in Recipe of the Week, WAHM

 

Tags: , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: