Racuchy (Polish Potato Pancakes)

Step 1

Set up your work station for frying: place paper towels on a plate for draining, set a 12-inch cast iron skillet or heavy stainless steel pan on the stovetop (don't turn on heat yet), and have a small bowl ready for the batter.

Step 2

Peel 4 medium russet potatoes using a vegetable peeler, working over a large bowl to catch the shavings. Immediately after peeling, use a box grater to grate each potato on the large holes directly into the bowl — work quickly to minimize oxidation.

Step 3

Line a fine-mesh strainer with cheesecloth or a clean kitchen towel and pour the grated potatoes into it. Gather the corners of the cloth and squeeze firmly over the sink, pressing out as much liquid as possible — this is crucial for crispy pancakes. You should extract at least 1/4 cup of starchy liquid.

Step 4

Transfer the squeezed potato shreds to a clean bowl. Peel and finely mince 1 small yellow onion — you should have about 1/4 cup — and add it to the potatoes immediately. Crack 2 large eggs into the bowl, add 3 tablespoons of all-purpose flour, 0.75 teaspoon of kosher salt, and 0.25 teaspoon of fresh ground black pepper.

Step 5

Mix everything together with a fork or spoon until just combined — the mixture should look wet and slightly loose, like thick mashed potatoes. Avoid overmixing, which can make the pancakes gluey.

Step 6

Now you're ready to fry. Pour 0.5 cup of vegetable oil into your 12-inch skillet and set the heat to medium-high. Let the oil preheat for 2-3 minutes until a tiny drop of batter sizzles and browns on contact — the oil should shimmer but not smoke.

Step 7

Working quickly to prevent the potatoes from darkening, drop a heaping tablespoon of the potato mixture into the hot oil. Gently flatten it with the back of a spoon into a pancake about 2.5 inches wide and 0.25 inch thick — this creates more surface area for crisping.

Step 8

Fry 3-4 pancakes at a time, leaving space between them so steam can escape. Listen for a steady, gentle sizzle — this means the oil temperature is right. Fry for 2-3 minutes on the first side, watching until the edges turn deep golden brown and you can see the edges lifting easily from the pan.

Step 9

Flip each pancake carefully using a thin metal spatula and fry the other side for another 2-3 minutes until it matches the first side — equally crispy and golden. If the pancakes brown too quickly or the oil starts smoking, lower the heat slightly.

Step 10

Transfer the finished pancakes to the paper towel-lined plate to drain. Let them rest for 30 seconds so excess oil can drip off, then transfer to a serving plate and keep warm while you fry the remaining pancakes.

Step 11

Serve the racuchy while they're still warm, piled on a platter with 1 cup of full-fat sour cream on the side. Each diner dollops sour cream on top of each pancake or dips as they eat — the cool, tangy sour cream is essential, balancing the crispy, savory potato cakes.