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Potato Pancakes

Traditionally, potato pancakes are eaten on Fridays as a meat substitute for Catholics. Many cuisines have their own take on them, including Jewish latkes, Czech potato dumplings, and Lithuanian zeppelins. They offer a rich source of protein and are great on their own or as a side dish, even outside of the Lenten season.


  • 6 medium potatoes (peeled and finely grated)
  • 1 medium onion (finely grated)
  • 2 large eggs
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/4 cup all-purpose flour (or more as needed)
  • 1/2 cup vegetable oil (approximately, for frying)
  • Garnish: granulated sugar, sour cream, applesauce


1. Gather the ingredients.

2. In a large mixing bowl, mix the potatoes, onion, eggs, salt, and pepper.

3. Add enough flour to bind the mixture together while leaving it somewhat thin.

4. In a large, heavy skillet set over medium-high heat, add vegetable oil to a depth of 1/4-inch. Heat until hot, but not smoking.

5. Drop tablespoonfuls of potato mixture into the skillet and spread out to form a 3-inch circle that's about 1/4-inch thick.

6. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes. If needed, reduce the heat to medium to prevent burning.

7. Turn the pancake and fry the other side for 3 to 5 minutes or until golden brown and crisp.

8. Drain on paper towels.

9. Serve with granulated sugar or sour cream and applesauce if desired.

Polana Polish Food

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