Polish · beginner
Polish Potato Pancakes With Creamy Mushroom Sauce
Golden crispy grated potato pancakes served hot alongside a rich sour cream and pan-roasted wild mushroom ragout.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place grated potatoes and onion in a clean kitchen towel, squeeze firmly to extract maximum liquid, and place dried mixture into a bowl.
- 02
Stir egg, flour, 1 teaspoon salt, and half a teaspoon of black pepper into the grated potato mixture to form a thick batter.
- 03
Heat 1 tablespoon oil in a saucepan over medium-high heat, brown mushrooms for 6 minutes, turn heat to low, stir in sour cream and half the dill, and warm gently without boiling.
- 04
Heat remaining oil in a large skillet over medium-high heat.
- 05
Spoon batter into the skillet, flattening into 1cm thick patties, and fry for 4 minutes per side until deeply golden and crispy.
- 06
Drain fried potato pancakes on paper towels, plate immediately, and spoon the warm creamy mushroom sauce over top with fresh dill.
A LITTLE KITCHEN KNOW-HOW
Dehydrating Grated Potato Batter
Removing water content from root vegetables ensures quick moisture evaporation and optimal crispness during shallow frying.
Notes from the kitchen
- Thoroughly squeezing liquid from grated potatoes is critical to achieving crispy pancakes rather than soggy ones.
- Do not let the sour cream boil when making the sauce to prevent splitting.
- Original home-cooking adaptation inspired by Polish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.