Pierekaczewnik - Polish Potato Pancakes

Ingredients

• 4 medium potatoes, peeled and grated (about 500g / 1.1 lb) 4 medium potatoes, peeled and grated (about 500g / 1.1 lb)
• 1 medium onion, grated 1 medium onion, grated
• 1 small sweet potato, peeled and grated 1 small sweet potato, peeled and grated
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 34g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes and onion in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, onion, sweet potato, flour, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large skillet over medium heat.
4. 4.
   Take a heaping tablespoon of the potato mixture and flatten it into a pancake shape. Repeat with the remaining mixture, making sure not to overcrowd the skillet.
5. 5.
   Fry the pancakes for about 3-4 minutes on each side, or until they turn golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
7. 7.
   Serve the Pierekaczewnik hot, with your choice of toppings such as sour cream or applesauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes and onion to achieve crispy pancakes.
• Sweet potato — The addition of sweet potato adds a subtle sweetness to the pancakes. Choose a small sweet potato to maintain the balance of flavors.
• Flour — All-purpose flour helps bind the ingredients together. Adjust the amount if needed to achieve the desired consistency.

Tips & Tricks

• For extra crispiness, refrigerate the grated potato mixture for 30 minutes before frying.
• Serve the Pierekaczewnik immediately after frying to maintain their crispy texture.
• Experiment with different toppings such as sour cream, applesauce, or even smoked salmon for a unique twist.

Serving advice

Serve the Pierekaczewnik hot, either as a main dish or as a side dish. Top with a dollop of sour cream or a spoonful of applesauce for a traditional Polish touch.

Presentation advice

Arrange the Pierekaczewnik on a platter, garnished with fresh herbs such as parsley or dill, to add a pop of color. Serve alongside a bowl of sour cream or applesauce for dipping.