Potato pancakes reinvented: No grater needed for this easy recipe

Potato pancakes are a true staple of Polish cuisine. Their preparation is associated with simplicity, tradition, and nostalgic flavors. For many, there's nothing better than crispy potato pancakes served with sour cream. However, this time we present a recipe for a version that doesn't require a grater! It not only surprises with its taste but is also easier to make. It’s an ideal option for those who want to try something new and unique.

For years, potato pancakes have been popular in Polish homes, but did you know similar dishes can be found in cuisines worldwide? Depending on the country, they differ in preparation methods, thickness, and even toppings.

In Korea, potato pancakes known as gamja jeon are made from blended potatoes that become a smooth mass after mixing. Garlic and chili pepper are added, giving them a spicy kick. In Germany, reibekuchen are popular, made from boiled potatoes mashed into a puree and combined with egg, salt, and pepper. Swiss rösti is a rich and crispy version that owes its unique texture to the process of cooling the potatoes overnight.

Each of these recipes has its unique features, but today we'll focus on a Polish variation that uses boiled potatoes instead of grating them. The result? Even fluffier and more delicate potato pancakes!

With this recipe, you can prepare potato pancakes more easily without the tedious grating. The key ingredient is boiled potatoes, which form the base of the dish. Combined with yellow cheese and Greek yogurt, they create a velvety mixture.

Ingredients:

• 2 lbs of potatoes (boiled)
• 5 oz of yellow cheese (e.g., Gouda)
• 2 eggs
• 3 tablespoons of flour
• 3.5 oz of Greek yogurt
• Salt and pepper to taste
• Oil for frying
• Optional: parsley or dill

Step-by-step preparation:

1. Prepare the potatoes in advance: Peel them, boil until soft, then drain and set aside to cool.
2. Make the potato mixture: Mash the potatoes into a smooth mass, add grated cheese, chopped parsley (optional), salt, and pepper.
3. Form the pancakes: Use your hands to shape small, flat pancakes.
4. Prepare the batter: In a bowl, mix eggs, Greek yogurt, and flour to create a thick batter.
5. Frying: Coat each pancake in the prepared batter, then fry in a heated pan with a small amount of oil for about 5 minutes on each side.
6. Soak up excess oil: Place the fried pancakes on a paper towel.

These unusual potato pancakes taste great on their own or with various toppings. You can serve them with sour cream, stew, cheese sauce, or a light salad. There are plenty of options, and everyone will find something to enjoy.