I have a good bit of Polish in my lineage, and luckily my mother has blessed me with so many wonderful Polish recipes over the years.
I think one of the great talents many of my Polish family members posses is the ability to make countless dishes with a bag of potatoes. These crispy potato patties are called placki in my family, and they are essentially the same as latkes. They make a perfect dish for breakfast, a quick simple base for lunch, or as an easy appetizer before dinner.
- 5 lbs. of potatoes (Red, Yukon Gold or Russet)
- 1 medium onion (yellow, refrigerated until cold)
- 4 heaping tablespoons all-purpose flour
- 2 teaspoons flaxseed meal (ground flaxseed, mixed with 2 tablespoons water)
- Salt to taste
- Optional: 1 clove garlic
- 1/4 cup vegetable oil (or amount needed to cover pan)
- Gather the ingredients.
- Peel all of the potatoes and the onion. Grate the potatoes, the onion and the clove of garlic and place into large mixing bowl. If there is any extra liquid from the potatoes or onion, strain off using a colander.
- Stir in the flour, prepared flaxseed, and salt to taste. You won’t need much salt, because as soon as they come from the frying pan they will also be salted. The mixture will begin to turn a brownish color from oxidation, this is totally normal and perfectly fine.
- Get your frying pan/griddle ready by placing enough oil in pan to cover the bottom (about 1/8 of an inch deep). Over medium high heat bring the oil up to temperature- test by dropping a tiny tiny amount of the potato batter into the pan. When it sizzles, it is ready.
- Using a large soup spoon, mound the batter by the spoonful into the frying pan and gently press down and shape with spoon to form circles.
- Let the potato pancakes cook over medium high heat until the bottoms of the patties appear golden brown and easily loosen from your frying pan with a spatula. This can take anywhere from 2-6 minutes, depending on your pan.
- Once they release easily, flip over using spatula, and press down to flatten the patty; they are traditionally very thin, but I really like mine a little thicker. Let cook until other side is also golden brown.
- Once both sides of patty have been cooked thoroughly, remove from pan and place on plate covered by paper towel to absorb extra oil. Salt lightly as soon as they are off of the griddle and onto the plate. Continue the same process with rest of the batter.
- Garnish with your favorite topping (vegan sour cream and applesauce is a good choice) and serve.