Description
Polish potato pancakes cradle a delightful secret inside their crispy golden exterior. Hearty comfort from Eastern European kitchens promises warmth and satisfaction when you bite into these irresistible potato cakes.
Ingredients
Scale
Main Ingredients:
- 2 pounds potatoes, peeled and quartered
- 1 cup cheddar cheese, grated
- 1/2 cup cooked and crumbled bacon (optional)
Binding and Coating Ingredients:
- 2 eggs, beaten
- 1/4 cup milk
- 2 tablespoons butter
- 1 cup all-purpose flour, for coating
- 2 cups breadcrumbs
Seasoning and Herb Ingredients:
- 2 tablespoons fresh chives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- Peel and dice potatoes into uniform cubes for even cooking, ensuring consistent texture throughout the dish.
- Submerge potato cubes in generously salted water, bringing to a rolling boil until fork-tender, approximately 15-20 minutes.
- Thoroughly drain potatoes, returning them to the warm pot to allow residual moisture to evaporate.
- Incorporate softened butter and milk into the potatoes, vigorously mashing until achieving a silky, lump-free consistency.
- Season mashed potatoes with salt and freshly ground black pepper, blending thoroughly, then allow to cool completely.
- Prepare a flavor-packed filling by combining sharp cheddar cheese, crispy bacon pieces, finely chopped chives, minced parsley, and garlic.
- Using clean hands, gently flatten a portion of cooled mashed potatoes into a circular shape on your palm.
- Nestle a generous spoonful of cheese-bacon mixture into the potato’s center, carefully folding and sealing edges to create a compact cake.
- Create a breading station with separate bowls of all-purpose flour, whisked eggs, and seasoned breadcrumbs.
- Carefully coat each potato cake first in flour, then egg wash, and finally roll in breadcrumbs for a crisp exterior.
- Heat vegetable oil in a heavy-bottomed skillet until shimmering, maintaining a medium-high temperature.
- Gently place breaded potato cakes into hot oil, frying until achieving a rich golden-brown color, approximately 3-4 minutes per side.
- Transfer fried potato cakes onto paper towels to absorb excess oil, ensuring a crisp and non-greasy finish.
- Serve immediately while hot, garnishing with additional fresh herbs if desired.
Notes
- Potato Temperature Matters: Cool mashed potatoes help create firmer, easier-to-handle potato cakes that hold their shape better during frying.
- Customize Filling Options: Replace bacon with diced ham, crispy mushrooms, or roasted vegetables for vegetarian-friendly variations that suit different dietary preferences.
- Breadcrumb Coating Trick: Use panko breadcrumbs for extra crispiness, or mix regular breadcrumbs with grated parmesan for additional flavor depth.
- Make-Ahead Friendly: Prepare potato cakes in advance and refrigerate for 1-2 hours before frying to help them maintain structural integrity during cooking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snacks, Appetizer
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 90mg