Zygmuntówka - Polish Delight

Ingredients

• 4 large potatoes, peeled and grated (about 600g / 1.3 lbs) 4 large potatoes, peeled and grated (about 600g / 1.3 lbs)
• 1 small onion, grated 1 small onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 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
• 2 tablespoons fresh parsley or dill, chopped 2 tablespoons fresh parsley or dill, chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, onion, garlic, flour, salt, black pepper, and fresh herbs. 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 small handful of the potato mixture and shape it into a pancake, about 1/4 inch thick. Repeat with the remaining mixture.
5. 5.
   Carefully place the pancakes in the hot oil and cook for about 3-4 minutes on each side, or until golden brown and crispy.
6. 6.
   Remove the pancakes from the skillet and drain on a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve the Zygmuntówka hot with sour cream or applesauce on the side.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Onion — Grate the onion finely to ensure even distribution of flavor throughout the pancakes.
• Garlic — Mince the garlic finely for a subtle garlic flavor that doesn't overpower the dish.
• Fresh herbs — Use either parsley or dill, or a combination of both, to add a fresh and aromatic touch to the pancakes.

Tips & Tricks

• For extra crispiness, you can add a small amount of cornstarch to the potato mixture.
• Serve the Zygmuntówka immediately after frying to maintain their crispy texture.
• Experiment with different toppings such as smoked salmon, sour cream with chives, or sautéed mushrooms for a unique twist.

Serving advice

Serve the Zygmuntówka hot, straight from the skillet, with a dollop of sour cream or a side of applesauce. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the Zygmuntówka on a platter, overlapping slightly, to showcase their golden brown color. Place a small bowl of sour cream or applesauce in the center for dipping.