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–+ servings

Chef Jacques Fox's Polish Potato Pancakes

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Course Entrées
Servings 6 servings

Ingredients
  

  • 1 pound potatoes peeled and grated not shredded
  • 1 egg
  • 2 Tablespoons flour
  • 6 Tablespoons cooking oil
  • Salt and pepper to taste

Instructions
 

  • In a large mixing bowl, mix the potatoes, eggs, salt, and pepper then flour.
  • In a large skillet set over medium-high heat, add vegetable oil and heat until hot, but not smoking.
  • Drop tablespoonfuls of potato mixture into the skillet and spread out to form 6 x 4 inches pancakes, less of 1/4 inches Thick.
  • Cook until golden brown then turn the pancakes and fry the other side for 2 or 3 minutes or until again golden brown and crisp.
  • Remove the pancakes and place them on paper towels to remove excess oil.
  • Eat when they are hot.

Notes

This recipe and photo are courtesy of Chef Jacques Fox at Artisans Restaurant in Houston.
Chef Fox's tips:
After the potato is grated, do not wait, cook the pancake quickly.
Make sure enough oil to get the pancake golden brown and crisp.
The potato needs to be grated, not shredded. As small as possible.
Tried this recipe?Let us know how it was!