If you'd like to change up your breakfast a bit, substitute your flour-based pancakes for these scrumptious pancakes made with potato. Potato pancakes are a very popular and loved dish in the Slavic community, and my house is no exception. When I make these, it's usually on a non-school day, because it takes some time and muscle to make. All my picky eaters love them very much, which means I have to grate a lot of potatoes to feed them all, so making these on a school day is probably not the best time unless you want to wake up at four or five in the morning. Yikes! You need to put some muscle into it, but it's so worth it. The pancakes are very filling, satisfying, and keep you full for quite a while.
Since it's a common culture recipe, it's made similarly by many people. My version differs in that I use very little onion but add lots of garlic. And oh, how good they turn out! This is another recipe that was passed down to me from my mom, who got it from her mom, and who knows how far it goes beyond that. This classic recipe is probably centuries old but stood the test of time because they are incredible! I never met a person that turned their nose on them. If there are anyone out there who's not a fan, try it with my garlic twist, and see what you think. It is absolutely fantastic; I guarantee it will become a favorite! 😉
Ingredients:
8 large – Russet potatoes
1 extra small – onion
3 large – garlic gloves
1 large – egg
¼ cup (30 g) – organic all-purpose flour
Salt and pepper (to taste)
Olive oil for sautéing
Instructions:
1. Peel and rinse potatoes, onion, and garlic. Grate half of the potatoes, then grate onion and garlic, then finish grating the rest of the potatoes on a star-shaped grater. Mix the grated potato a couple of times throughout the grating process to combine with onion juice, which helps prevent the grated potato from browning. Place a strainer in a separate bowl, transfer grated vegetables into the strainer to drain most of the potato juice. Transfer back to the first bowl right away. Set aside the juice from the potatoes.
2. Add egg, flour, salt and pepper and mix all together with a hand whisk until well combined. Then add ¼ cup of the potato juice to dilute some of the thickness.
3. Heat a medium skillet on high, reduce the heat to medium and add 1 tablespoon of olive oil. Add heaping tablespoons of grated potato mixture to the heated skillet - one tablespoon at a time. Sauté pancakes for about 2 – 3 minutes per side or until dark golden brown. Repeat the same steps with the rest of the potato mixture.
Serve immediately with sour cream.
- 8 large – Russet potatoes
- 1 extra small – onion
- 3 large – garlic gloves
- 1 large – egg
- ¼ cup 30 g – organic all-purpose flour
- Salt and pepper to taste
- Olive oil for sautéing
-
Peel and rinse potatoes, onion, and garlic. Grate half of the potatoes, then grate onion and garlic, then finish grating the rest of the potatoes on a star-shaped grater. Mix the grated potato a couple of times throughout the grating process to combine with onion juice, which helps prevent the grated potato from browning. Place a strainer in a separate bowl, transfer grated vegetables into the strainer to drain most of the potato juice. Transfer back to the first bowl right away. Set aside the juice from the potatoes.
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Add egg, flour, salt and pepper and mix all together with a hand whisk until well combined. Then add ¼ cup of the potato juice to dilute some of the thickness.
-
Heat a medium skillet on high, reduce the heat to medium and add 1 tablespoon of olive oil. Add heaping tablespoons of grated potato mixture to the heated skillet - one tablespoon at a time. Sauté pancakes for about 2 – 3 minutes per side or until dark golden brown. Repeat the same steps with the rest of the potato mixture.
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Serve immediately with sour cream.
If you make this Crispy Ukrainian Potato Pancakes Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
Looking for more delicious breakfast recipes? Here are some of our favorites:
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BEST EVER BANANA CRUMB MUFFINS
POTATOES-BACON-EGGS BREAKFAST OMELET
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Kitchen items I used in making this recipe:
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Thank You so much for this recipe! I made these today and they tasted just like moms. So flavorful and easy to make! Thanx again 🙂
Wow, that's awesome! I'm glad to hear that you liked the recipe. Brings a lot of childhood memories, right? Thank you for trying out this recipe Lina!
Are they good the next day? Thanks
They don't taste as good the next day. They are usually served right away when still pretty warm and crispy.
I found reheating them next day in the oven with a little water sprinkled on top & a lid, taste very much like fresh. Microwaving changes the taste. Great recipe, thanks for sharing!
What an amazing recipe tip, thank you! I'm glad you liked the recipe.
Did you try using the kitchen aid meat grinder for this recipe.
No, I have not. That's a great idea to try. Have you tried it?
My mom used the meat grinder. You have to empty the liquid that accumulates. She put it all in a glass and when it settled, she poured off the water and added the remaining potato starch to the potatoes.
That's a great idea, thank for sharing!
The Blendtec works great for this! You just throw in all the ingredients and it grates it all. They're aren't any chunks. You can make a whole batch of them in a matter or minutes.
Awesome! I'll give it a try. Thanks for the advice!
This recipe is a keeper! I didn't think that addition of garlic in the potato pancakes will take it to the next level! Absolute delicious!
Aww..., that's sweet! I'm glad you liked the recipe. Thank you so much for amazing review! 🙂