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These traditional Polish potato pancakes, known as Placki Ziemniaczane, are delightfully crispy on the outside and tender inside. Served with a simple, sweet homemade apple sauce, they make a comforting and satisfying breakfast or brunch.
For the apple sauce: Peel, core, and dice the apples into 1/2-inch pieces. Combine diced apples, 1/4 cup water, 1 tablespoon granulated sugar, and 1/2 teaspoon cinnamon in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 10-15 minutes, or until apples are very tender. Mash with a fork or potato masher to desired consistency. Set aside.
For the potato pancakes: Peel and grate the potatoes and onion using the fine side of a box grater or a food processor. Place the grated potato and onion mixture into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
Transfer the squeezed potato mixture to a large bowl. Add the large egg, 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until just combined.
Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a small drop of batter sizzles immediately.
Drop spoonfuls (about 2 tablespoons each) of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes. Do not overcrowd the skillet.
Fry for 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.
Serve the crispy Polish Potato Pancakes immediately with the warm homemade apple sauce.
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