Potato Pancakes-Placki Ziemniaczne
It all began with the humble potato. The Inca Indians in Peru kickstarted potato cultivation around 8,000 BC to 5,000 B.C. Fast forward to 1536 when Spanish Conquistadors stumbled upon the delightful flavors of the potato in Peru and introduced them to Europe. This simple tuber played a crucial role in the culinary world, giving rise to delicious dishes like potato pancakes in Poland and various other European cuisines.
Potato pancakes, literally translated in Polish as placki ziemniaczane, are often served in Poland topped with sour cream, mushroom sauce or fried onion with bacon bits. Placki ziemniaczane was a food staple at the 17th-century Polish monasteries located in Stoczek Warmiński. They were made with one onion, two eggs and a spoonful of wheat flour per each kilogram of potatoes, served only with salt and pepper. There is one day of the year when they cannot be missing on the plate. On November 13, Poland celebrates Potato Pancake Day.
Ukrainians, Austrians, Germans and Hungarians also like them (and those best accompanied by paprika sauce). The Swiss like potato pancakes without eggs and flour, but with bacon and onion. The English, on the other hand, serve tattie fish because, according to them, fried pancakes look like fried fish. Latkes is a traditional Jewish dish, served on the festival of light, i.e., Hanuka. Traditionally made from potatoes, the pancakes include an addition of onions or carrots. Poles usually eat potato pancakes with sour cream and green onion, sautéed mushrooms, or topped with goulash sauce. Abroad, potato delicacies are accompanied on a plate by spinach, fried eggs, ham, bacon and grilled tomatoes. I hope you will enjoy this close to my heart version which was my comfort food when I was a kid. My husband Paul loves them with Canadian Maple syrup for that extra touch of sweetness in the morning.
“Potato Pancakes” – Poetry by Laura Gaddis
“Crispy edges,
seared brown.
My mouth watered as she put
it down. So did
my eyes.
“What’s wrong?” my husband asked.
“Nothing,” I said.
My head turned, I wiped away
the tear.
Grandma’s kitchen warm with sun,
with hot oil, with steam radiating from
the moist potato shreds, warm
with her love.
Potato pancakes, I now find you at
the German restaurant in town.
Not in her kitchen, not in her frying pan, not in her home.
I brave the menu, I brave the memories, I brave the allowance
of a time that will
never be again.”
Yield: 14 potato pancakes
Ingredients:
6 medium size russet potatoes
100g all purpose flour
1 large egg
1 small onion
Grape seed or Sunflower oil for frying
salt/pepper to taste
Sour cream or Greek yogurt with chives for dipping
Instructions:
Peel and cube the potatoes and onion. Place them in food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain. You can also use hand grater if you wish.
Add an egg, flour, some salt and pepper as per your taste, and mix everything well.
Heat up some vegetable oil in a large, non-stick skillet over medium heat. Place 1/3 cup of potato mixture, spreading it slightly. Fry for about 3 -4 minutes on each side, until the pancakes are crispy and brown.
Place the pancakes on a paper towel, to absorb the excess oil. Serve with sour cream or Greek Yogurt and chopped chives.
Bon appétit! Enjoy your meal! Smacznego!
