My dad used to make the best potato pancakes but my recipe has a secret he never knew – it’s in how you drain the potatoes. Also, his method took some work but that was before food processors were invented. I used to help him grate the potatoes on a box grater but now, thanks to my food processor, I have an easy way to make fantastic Polish placki kartoflane and mine are healthy, never greasy, and super easy. If you don’t have a food processor, you can prep the potatoes old school style, grating by hand, and you’ll still get the best potato pancakes ever.
I’ve given up ordering these at a deli because they’re practically deep fried! Mine use very little oil because you don’t need it. To me, they’re best with a little (reduced fat) sour cream, and when you have leftovers, save them for breakfast. My mother used to slice up the leftovers and cook them into scrambled eggs for an awesome breakfast, which is what I’m having right now! Click here for the recipe. – Jenny Jones