Polish Potato Pancakes

Name: Polish Potato Pancakes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 @ 4" pancakes, 3-6 serving(s)
Ingredients: 5 medium potatoes (about 2 1/2 cups pureed); 1 medium onion (about 1 cup chopped); 1 1/2 cups cabbage, shredded; 3 garlic cloves, minced (or crushed); 1 egg; 1 tablespoon flour; 1 teaspoon salt; 1/2 teaspoon black pepper; oil (for frying)

Submitted by ezgourmand

"I've tried a lot of ways to make potato pancakes, but finally settled on this recipe with a twist that I think gives them a zestier flavor."

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Ready In:: 1hr 15mins
Ingredients:: 9
Yields:: 6 @ 4" pancakes
Serves:: 3-6

ingredients

5 medium potatoes (about 2 1/2 cups pureed)
1 medium onion (about 1 cup chopped)
1 ¹⁄₂ cups cabbage, shredded
3 garlic cloves, minced (or crushed)
1 egg
1 tablespoon flour
1 teaspoon salt
¹⁄₂ teaspoon black pepper
oil (for frying)

directions

Sauté onions, cabbage and garlic until soft.
Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It’s ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato “mud” into a bowl and add egg, salt, pepper, and flour and mix well.
Add sautéed onion-cabbage mixture to potatoes, mixing well.
Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4” in diameter.
Cook about 5-7 minutes a side until nicely browned and crisp.
Place on a paper towel lined plate, keeping warm as you do other batches.
Serve with sour cream.