Whenever someone tries to compare latkas to platzki katoflane, they’re setting themselves up for a losing battle. Crispy, salty, perfection awaits you if you’re willing to put in the knuckle work!
No matter how hard we tried, somehow our potato pancakes could never compare to Babcia’s. – Michaela
If anyone decides to test this recipe out (or has an alternate one), pass along the results and any suggestions in the comment section below. We haven’t been able to confirm if this is Babcia’s specific recipe! Don’t forget to take pictures! Thanks everyone!
Platzki Katoflane (Potato Pancakes)
Supplied by: the Molloys
Yields: ~35 pancakes
Ingredients
8 potatoes, finely shredded
1 egg
¾ -> 1 cup of flour
½ tsp pepper
2-3 tsp salt
1 large (or 2 medium) onion, finely shredded
oil for frying
Directions
1. Fine grate your potatoes and onions. Combine all ingredients except for flour and oil thoroughly.
2. Add flour and adjust consistency. The batter should be moist, but hold together well.
3. Heat oil in a large skillet. You want enough oil for a good browning, not to submerge. When hot, spoon mixture in even amount on the pan and carefully smooth into a circle shape. Do not flip until bottom is browned and crisp or they will stick.
4. Place on paper towels when finished cooking to soak up excess grease. Serve with sour cream (and invite your mama for dinner)!
Notes
These were tested and the flavour seems pretty spot on! I made the mistake of grating my potatoes too thickly (which is why they look closer to latkes), but if you grate them to the right size by hand (or if necessary in the food processor, carefully), they should turn out great! I personally prefer them on the thinner side.