Potato Pancakes (Placki Kartoflane)

Placki Kartoflane was one of my favorite dishes as a child. My mother would make piles of them and we would have them as leftovers throughout the week.

4 large potatoes, grated
2 eggs
8 tablespoons flour
1 small onion, finely diced or grated
salt

Place the grated potatoes and onion into a large bowl. Add two eggs and mix well. Sprinkle with two tablespoons of flour and some salt, mix well and repeat until all the flour has been incorporated.

Melt two tablespoons of butter and oil into a 12” skillet. Heat until hot and spoon four heaps of potato mixture into the skillet. Flatten each pancake gently. The pancakes should be about ½” thick. Fry to a crisp golden-brown and serve immediately with salt and pepper. Optionally, serve with a dollop of sour cream or apple sauce on the side.

Below, potato pancakes with lamb top sirloin and green beans.