One of my favorite treats are potato pancakes. When I was a child these were also called by the Polish word, placki. Working in a Jewish household when I was a teenager, they were called latkes. In different nationalities they are called many things, but I simply call them delicious. I fried these potato pancakes up in my favorite cast iron frying pan. I enjoy them served with a dollop of sour cream and applesauce.
Here’s the recipe that I use from one of my favorite cookbooks, by Marianna Olszewska Heberle, called Polish Cooking. You should use a starchy potato, like Yukon Golds.
The most important things to remember when cooking the placki is to make sure the oil is very hot, and to squeeze out the extra liquid when you grate the potatoes. I use an equal amount of butter to the cooking oil, and when it sizzles I drop in a sliver or two of the grated potato to make sure it will quickly brown. I have never bothered with the cottage-cheese topping, since I really like sour cream. My aunt Stefie made the best ones, and it was a quick tasty lunch or supper on meatless Fridays.
My childhood friend, June, gave me some of her grandmother’s recipes. Her grandmother, Mrs. Mary Radomski, made excellent potato pancakes. She also made the most delicious deep-fried doughnuts, called pączki (ponch-kee). Pani (Mrs.) Radomski lived to be over one hundred and two years young! She had a large garden with many rows of potato plants that she tended with loving care. Below is her very simple version of potato pancakes as told verbally to her granddaughter, June, who wrote out this recipe card.
My mother would sometimes make something that was called lazy potato pancakes. She would take leftover mashed potatoes and form them into small cakes and then fry them. I never liked them as much as the real thing!
Family Recipe Friday is a blogging prompt suggested by Geneabloggers. Enjoy!