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These potato pancakes with provolone cheese are addictively delicious. Serve as a side dish or an appetizer.

Yield:
4
Prep time:
20
Cook time:
25
Photo of Polish-Style Pancakes with Herbed Sour Cream

Recipe by Milk Calendar 2018

Equipment

  • Box grater
  • Colander
  • Large skillet

Ingredients

  • POTATO PANCAKES:
  • 2 lb (1 kg) Yukon Gold potatoes, peeled
  • 1 clove garlic, minced
  • 1 small onion
  • 2 eggs, lightly beaten
  • 1/3 cup (75 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • Pinch cayenne pepper
  • 1/2 cup (125 mL) shredded provolone cheese
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • Vegetable oil, for frying
  • HERBED SOUR CREAM:
  • 1 1/2 cups (375 mL) sour cream
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) finely chopped fresh dill and chives
  • 1 tbsp (15 mL) lemon juice
  • 1/4 tsp (1 mL) each salt and pepper

Instructions

1. Potato Pancakes: Shred potatoes and onion on coarse side of box grater or grater blade of food processor to make 3 1/2 cups (875 mL). Drain in colander for 10 minutes. 2. Transfer to tea towel; squeeze out excess moisture and discard liquid. Transfer potato mixture to large bowl; stir in garlic, eggs, flour, salt, pepper and cayenne until combined. Fold in cheese and parsley. 3. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Scoop 1/4 cup (60 mL) pancake batter into pan and flatten with back of spoon to form 3-inch (8 cm) round. Add 3 more scoops of batter to pan; cook, turning once, for 6 to 8 minutes or until golden brown and crisp. Drain on paper towel–lined baking sheet. Repeat with remaining batter, adding oil as needed. 4. Herbed Sour Cream: Meanwhile, whisk together sour cream, parsley, dill, chives, lemon juice, salt and pepper until blended. Serve with pancakes. 

Tip: Pancakes can be prepared and refrigerated in an airtight container for up to 24 hours. Reheat in 425°F (220°C) oven for about 5 minutes just before serving with Herbed Sour Cream.

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