Polish Potato Pancakes Wsour Cream Or Apple Sauce Recipes

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POTATO PANCAKES POLISH



Potato Pancakes Polish image

These can be served with sour cream or apple sauce. As a side or appetizer. My Mom made them in a blender but I think grating them is more time consuming but you'll get a better texture. I'm posting these for world tour and because my DH's requesting them!

Provided by Rita1652

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 3/4 lbs firm potatoes, peeled
1 large sweet onion, finely grated
1 finely minced garlic clove
1 large egg yolk, lightly beaten
2 tablespoons flour
3/4 teaspoon salt
1 pinch pepper
1 pinch cayenne pepper
1 tablespoon minced fresh parsley
1 large egg white, beaten stiff
vegetable oil or peanut oil

Steps:

  • Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels.
  • Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly.
  • Fold in egg white.
  • In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides.
  • Enjoyed season with salt and pepper.

Nutrition Facts : Calories 135, Fat 0.9, SaturatedFat 0.3, Cholesterol 35, Sodium 310.4, Carbohydrate 28, Fiber 3.4, Sugar 2.2, Protein 4.3

POTATO PANCAKES WITH CHUNKY GRANNY SMITH APPLESAUCE AND CINNAMON CREME FRAICHE



Potato Pancakes with Chunky Granny Smith Applesauce and Cinnamon Creme Fraiche image

Provided by Bobby Flay

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 small onion, peeled
1 large baking potato (about 1 pound), peeled
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg, lightly beaten
Pinch baking powder
Canola oil, for frying
Chunky Granny Smith Applesauce, recipe follows
Cinnamon Creme Fraiche, recipe follows
3 to 6 tablespoons granulated sugar (depending on how sweet or tart you want it)
1/2 teaspoon ground cinnamon
5 Granny Smith apples, peeled, cored and cut into large dice
1 cup creme fraiche
1 teaspoon ground cinnamon

Steps:

  • On a box grater, coarsely shred the onion and potato. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again. Put the potatoes in a large bowl, add the flour, salt, pepper, baking powder and egg, and gently fold to combine.
  • In a large cast-iron skillet, heat 2 tablespoons oil until shimmering. Drop heaping tablespoons of the potatoes into the skillet and flatten them with the back of the spoon. Cook the pancakes over moderately high heat until the edges are golden, 1 1/2 to 2 minutes. Flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potatoes, adding more oil to the skillet as needed.
  • Serve the potato pancakes topped with Chunky Granny Smith Applesauce and a small dollop of Cinnamon Creme Fraiche.
  • Cook's Note: Reheat the pancakes in a single layer on a cookie sheet in a 400 degree oven until they're crisp again. If you undercooked them a bit or didn't get the browning on them you'd hoped for, you can compensate for this in the oven.
  • To a large pot, combine 1 cup water, sugar, cinnamon, lemon zest, and apples. Bring to a boil over medium heat and cook until soft, 8 to 10 minutes. Taste for sweetness and add more sugar if desired. Coarsely mash to a chunky consistency. Let cool to room temperature.;
  • Whisk together creme fraiche and cinnamon, cover and refrigerate for at least 30 minutes to allow the flavors to meld.;

POLISH APPLE PANCAKES



Polish Apple Pancakes image

These pancakes have a unique flavor and texture that make them really something special. They have less flour than traditional pancakes so are not so cake-like. They can be eaten on the go without syrup and are very tasty. My whole family loves them.

Provided by Chris from Kansas

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon or 1/2 teaspoon apple pie spice
1 egg
1 cup milk
1 tablespoon vegetable oil
2 medium apples, peeled and thinly sliced
confectioners' sugar

Steps:

  • In a a bowl, combine flour, sugar, salt and spice.
  • In another bowl, lightly beat egg; add milk and oil.
  • Add to dry ingredients and stir until smooth.
  • Fold in apples.
  • Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form 5 inch circles.
  • Turn when bubbles form.
  • Cook the second side until golden brown and apples are tender.
  • Sprinkle with confectioners sugar.

POLISH POTATO PANCAKES



Polish Potato Pancakes image

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.

Provided by ezgourmand

Categories     Low Protein

Time 1h15m

Yield 6 @ 4" pancakes, 3-6 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 335.5, Fat 2, SaturatedFat 0.7, Cholesterol 62, Sodium 828.5, Carbohydrate 70.8, Fiber 9.5, Sugar 5.5, Protein 10.6

POTATO PANCAKES WITH HOMEMADE APPLESAUCE



Potato Pancakes with Homemade Applesauce image

Comfort food to the max. Nothing beats these potato pancakes and applesauce, especially with a pork roast or ham steak.

Provided by evelynathens

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 large baking potatoes, peeled and diced
2 tablespoons butter
1 tablespoon minced shallot
1 egg, beaten
1/2 teaspoon salt
1 pinch fresh ground black pepper
1/2 cup vegetable oil
3 granny smith apples, cored and cut into medium chunks
8 ounces orange juice
1/4 cup brown sugar
1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
2 whole cloves
1/4 teaspoon ground nutmeg
1 teaspoon butter (optional)

Steps:

  • Place potatoes in a medium saucepan with enough cold water to cover.
  • Bring the water to a boil and cook the potatoes until fork tender.
  • Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
  • Transfer the potatoes to a mixing bowl.
  • Heat the butter in a skillet over medium heat.
  • Add the shallots and cook until translucent, about 4-6 minutes.
  • Add the butter, egg, salt and pepper to the potatoes and stir to combine.
  • When cool, shape mixture into 8 small pancakes.
  • Heat about 1/4 inch of oil in a skillet over high heat.
  • Add the potato pancakes and cook 2-3 minutes or until golden brown.
  • Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
  • Drain the cakes on the paper towels and serve with applesauce.
  • Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
  • Reduce the heat to simmer and cook until the apples are fork tender.
  • Remove from the heat and mash all the ingredients together using a potato masher.
  • Stir in the butter, if using.

Nutrition Facts : Calories 543.1, Fat 34.7, SaturatedFat 7.7, Cholesterol 68.1, Sodium 360.9, Carbohydrate 57.1, Fiber 4.7, Sugar 30.1, Protein 4.5

POTATO APPLE PANCAKES



Potato Apple Pancakes image

This was my grandpa's favorite recipe to make on St. Patrick's Day morning - I can smell the aroma of cooking pancakes just talking about them! We often used the leftovers to make meat or cheese roll-ups. As you can imagine, we always urged Grandpa to make plenty of these!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 10-12 pancakes.

Number Of Ingredients 8

2 large potatoes, peeled
2 medium apples, peeled
2 large eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
Oil for deep-fat frying
Sour cream, optional

Steps:

  • Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

Nutrition Facts :

POLISH APPLE PANCAKES



Polish Apple Pancakes image

My mom used to make these wonderful pancakes for me as an after-school snack. She'd simply put a sprinkle of confectioners' sugar on top. What a delicious treat! -Jane Zielinski, Rotterdam Junction, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 5 servings (15 pancakes).

Number Of Ingredients 8

1 cup all-purpose flour
1 tablespoon sugar, optional
1/2 teaspoon salt
1 large egg, room temperature
1 cup fat-free milk
1 tablespoon canola oil
5 medium apples, peeled and thinly sliced
Confectioners' sugar, optional

Steps:

  • In a bowl, combine flour, sugar if desired and salt. In another bowl, lightly beat egg; add milk and oil. Add to dry ingredients and stir until smooth. Fold in apples. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form a 5-in. circle. Turn when bubbles form. Cook the second side until golden brown and apples are tender. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 275mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 3g fiber), Protein 6g protein.

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