Recipe for Polish potato pancakes in the village of Gwizdal

This recipe for Polish baked pancakes or placki ziemniaczane'i (PLAHT-skee zhyem-nyah-CHAH-neh) comes from the village of Gwizdały in the Mazovia region of Poland.

They can be made in a variety of ways with grated onions, carrots, parsnips, courgettes or other Vegetable Recipes. They are best served hot when sprinkled with sugar or sour cream.

Before you start the grating, check out this quick tip to make sure your potatoes don’t turn dark .

What you’ll need

6 medium potatoes (peeled and finely grated) 1 medium onion (finely grated) 2 large eggs Salt and pepper 1/4 cup all-purpose flour (or more if needed) Vegetable oil (for frying) Optional: Granulated sugar Optional: sour cream Optional: apple pie

How to make it

Mix potatoes, onion, eggs, salt and pepper. Add enough flour to the mixture to combine, but leave it somewhat thin. In a large, greased saucepan set over medium-high heat, add enough vegetable oil to reach 1/4 inch deep. Heat over high heat, but do not smoke. Dip a tablespoonful of the potato mixture and place in a 3-inch circle, about 1/4 inch thick. Cook until browned on the bottom (do not turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium to prevent burning if necessary. Flip the pancake and fry the other side for 3 to 5 minutes or until golden brown and crisp. Empty the paper towels. Serve with granulated sugar, sour cream and apple flavouring, if desired.

More Eastern European Potatoes Recipe

Czech Potato Dumplings these are made with cold, seed-based mashed potatoes. The cooked dumplings are poured into sandwiches in breadcrumbs or alternatively made with pork and glazed with pork, beef, lamb or veal or roast chicken . Hungarian Potato Dumplings This recipe for potato dumplings with sheep’s milk cheese, preferably Liptauer, is called in the northern part of Hungary as Hungarian or rib-eye . It is also called Slovak byndzové haluskyks . Lithuanian recipe for potato dumplings : these are known in Lithuania as zeppelins or cepelinai . They are made from a combination of boiled mashed potatoes and finally grated raw potatoes, shaped into an oval pineapple and stuffed with seasoned peanuts or cheese. After cooking, they are served with sour cream, onion and bacon sauce. Nutritional information (per serving) Calories 233 Total fat 4 g Saturated fat 1 g Saturated fat 2 g Cholesterol 69 mg Sodium 327 mg Carbohydrate 42 g Fiber 5 g Protein 7 g (The nutritional information in our recipes is calculated from the ingredient database and should be regarded as an estimate. Individual results may vary.)