Polish Potato Pancakes - authentic traditional recipe - A Gouda Life (2024)

FAQs

What is the difference between a latke and a Polish potato pancake? ›

The potato pancake is much simpler, with nothing but raw grated potatoes, egg, and all-purpose flour. The latke, on the other hand, adds baking powder, matzo meal, and even a splash of milk, according to Cooktoria. Surprisingly, the potato pancake has a longer preparation time due to the simplicity of its batter.

Although many Americans associate potato pancakes with Hanukkah, they have more broad origins. They originated in the eastern European countries of Germany Austria, Russia and Poland as a peasant food. Potatoes were cheap, plentiful and easy to store, making them a staple and necessitating inventive potato recipes.

These potato pancakes (called latkes) are meant to symbolize the miracle of Hanukkah, when the oil of the menorah in the ransacked Second Temple of Jerusalem was able to stay aflame for eight days even though there was only enough oil for one day. The symbolism comes in the form of the oil in which latkes are fried.

Get That Moisture Out.

Using a kitchen towel or paper towel, wring out as much moisture as possible. If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy.

Potato latkes are a more recent Ashkenazi invention that gained popularity in Eastern Europe during the mid 1800? s. A series of crop failures in Poland and the Ukraine led to mass planting of potatoes, which were easy and cheap to grow. But before potatoes came on the scene, the latke of choice was cheese.

During the Jewish holiday, eating crispy, fried, slightly oniony potato pancakes represents perseverance, and a little bit of magic. But miraculously it lasted eight days. Centuries after the fact, Jews were told to celebrate by eating foods cooked in oil.

During the winter holiday, latkes symbolize what Jews consider a miracle during the Maccabean Revolt in 164 BC when the Maccabeans captured Jerusalem. The miracle is that the menorah in the Second Temple in Jerusalem was able to stay lit for eight days even though there was only enough oil for one day.

Tradition says so. Latkes are usually served at dinnertime along with a meaty main, like brisket. Mixing milk and meat at the same meal is a no-no for those who keep kosher, so sour cream would be out as a latke condiment leaving the underdog apple sauce victorious.

It is the national dish of Belarus, Ukraine and Slovakia. In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, or blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons.

Why are my potato pancakes GREY? ›

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

– Always serve latkes hot and fresh if possible.

When ready to reheat, place in a 375 degree oven for about 10 minutes (7 if using a convection oven) until heated through just prior to serving. A convection oven setting will produce a more crispy result.

Exposure to air or oxygen is the cause of this situation when the potatoes are cut and stored in advance for any future cooking.

This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.

Naleśniki (already plural) are Polish-style thin pancakes, often filled with sweet or savoury fillings. They can be rolled up or folded. The batter for Naleśniki is made of wheat flour, eggs, a pinch of salt and milk and/or water (often carbonated). Its texture is thinner than most pancake batters, so don't be alarmed.

Polish Pancakes Origin

In the US, they're popularly known as blintzes. The Polish pancakes were already prevalent in Hungary, Russia, Slovakia, and Poland, long before it became known to other countries around the 1800s. the Hungarians have sweet pancakes called palacsinta.

Blini (plural blinis or blini, rarely bliny; Russian: блины pl.), singular: blin, are an Eastern European pancake made from various kinds of flour or buckwheat, wheat, etc. They may be served with smetana, tvorog, caviar and other garnishes, or simply smeared with butter.