Polish Potato Pancakes

Step 1

Fill a medium bowl with cold water and set it nearby. Using a box grater, coarsely grate 2 unpeeled medium russet potatoes directly into the bowl of cold water — the water prevents the potatoes from browning as you work. Once grated, coarsely grate 0.5 medium yellow onion into the same bowl.

Step 2

Line a fine-mesh strainer with a clean kitchen towel or cheesecloth. Pour the potato-onion mixture into the strainer and gather the cloth corners together. Squeeze firmly over the sink, wringing out as much liquid as possible — this is crucial, as excess moisture will prevent the pancakes from crisping up properly. Transfer the drained mixture to a clean bowl.

Step 3

Add 2 tablespoons all-purpose flour, 1 large egg, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper to the potato mixture. Stir gently with a fork until just combined — don't overmix, as this keeps the pancakes tender inside.

Step 4

Pour 0.5 cup vegetable oil or lard into a 12-inch cast iron skillet or heavy-bottomed frying pan and set it over medium-high heat. Let the oil preheat for 2-3 minutes — test it by dropping a small piece of potato into the pan. It should sizzle immediately and be surrounded by vigorous bubbles.

Step 5

Working quickly (because the potato mixture will continue to release liquid), scoop a heaping tablespoon of the mixture into your hand and gently flatten it into a patty about 3 inches wide and 0.25-inch thick. Carefully slide it into the hot oil. Repeat with more spoonfuls of mixture, fitting 4-5 pancakes into the pan without crowding — they should not touch.

Step 6

Fry for 3-4 minutes without moving them, until the bottom is deep golden brown and crispy. You'll smell a rich, toasty potato aroma when they're ready to flip. Using a fish spatula or thin metal spatula, flip each pancake carefully and fry the other side for another 3-4 minutes until equally golden and crispy.

Step 7

Transfer the finished racuchy to a paper-towel-lined plate to drain excess oil. Keep the first batch warm in a 200°F oven while you repeat with remaining potato mixture. Serve the racuchy immediately while they're hot and crispy, with a dollop of 0.5 cup sour cream on the side for dipping.