Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (2024)

FAQs

What is the difference between a latke and a Polish potato pancake? ›

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

Polish placki ziemniaczane

The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness. Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy. Feel the Heat. Sufficiently heating oil in the pan prior to placing the patty in the pan is the key to a properly crispy pancake.

Russet potatoes work best in this recipe because they have a high starch content, which helps to bind the pancakes together. I do not recommend substituting with red or yellow potatoes.

– Always serve latkes hot and fresh if possible.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Eat – latkes, of course! Crispy, fried, slightly oniony potato pancakes with decadent (that's a euphemism for fattening) toppings. Why latkes? The simple answer is that they're meant to remind Jews of the miracle of the oil associated with Hanukkah.

Potato pancakes are traditionally served during Chanukah celebrations. This dish is often referred to as “latkes,” a Yiddish word that loosely translates to “l*ttle oily thing.” Potato pancakes are not exclusive to Jewish celebrations and cuisine.

A common explanation is that we eat latkes (potato pancakes) because they are cooked in oil and this remind us of the miracle that a single cruse of oil found in the Temple lasted for eight nights.

It depends on whether your potatoes are turning gray before you cook them or after. When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

When did Jews start eating potatoes? ›

Potatoes, after all, are Andean tubers. They arrived in Europe in the 16th century, but weren't widely cultivated in Eastern Europe for another 200 years. By the early 19th century, though, they were a staple crop in the lands with large Jewish populations, most often consumed boiled or mashed.

Potato pancakes are associated with almost every European cuisine and are referred to as a variety of names including latkes (Jewish culture), kartoffelpuffer (Germany), bramborak (Slovakia and Czech Republic), draniki (Austria), tattifish (England) and rosti (Switzerland) (“Potato Pancake Background”, n.d).

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Peel the potatoes and then cut them into cubes. As you cube them place the cubes in a bowl and sprinkle with lemon juice to prevent them from darkening. In a food processor, grate the potatoes and the onion.

Potato pancakes have a creamy, almost mashed-potato-like center, with a thin, golden, crisp exterior. Latkes, on the other hand, should have a deeply browned crust, with wispy, lacy edges. Latkes also aren't hash browns.

Naleśniki (already plural) are Polish-style thin pancakes, often filled with sweet or savoury fillings. They can be rolled up or folded. The batter for Naleśniki is made of wheat flour, eggs, a pinch of salt and milk and/or water (often carbonated). Its texture is thinner than most pancake batters, so don't be alarmed.

Latkes are very similar to the rösti, but also incorporate egg and flour into the pancakes, and are pan-fried in canola oil instead of clarified butter.