Potato blintzes

Potato blintzes

Placki ziemniaczane

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

These delicious crispy potato cakes are the source of some confusion to many Poles when ordering at Borsch. In Poland these are known as Placki Ziemniaczane if you are from the south, Placki Kartoflane if you are from the north, and Latke if you’re Jewish! While the word blintz actually comes from the same Slavic root as blini and is a softer pancake that sometimes contains fruit, we thought it might be a bit easier for Western tongues to grasp!

At Borsch we serve them with sour cream and lemon, or with the addition of smoked salmon, but you can also serve them with a sprinkle of sugar.

Ingredients

Quantity Ingredient
500g potatoes, with the skin left on, coarsely chopped
1 egg
1/2 onion, coarsely chopped
45g potato flour
1 teaspoon salt
vegetable oil, for frying

Method

  1. Put all of the ingredients, except the oil, into a food processor and process to make a batter — there should still be bits of potato and onion floating around. It’s quite a forgiving recipe, but a totally smooth batter is a bit much. The batter at this stage is quite liquid. Alternatively you can grate the onion and potato and combine with the remaining ingredients in a bowl.
  2. Heat 1 tablespoon of the oil in a cast-iron frying pan or flat griddle plate over a medium–low heat. You really do need cast iron, as no other surface seems to work — if you don’t have a pan, try using the grill plate of your barbecue, just make sure it’s clean first.
  3. Spoon ¼ cup of the batter into the pan at a time, spreading it out to form a little round pancake. Cook for 5 minutes, or until they are set on the top, then turn over and cook for a further 5 minutes, or until lightly browned. Remove from the pan and set aside. Repeat with more oil and the remaining batter to make about 12 blintzes.
  4. Once you have cooked the blintzes the first time, heat 2 tablespoons of oil in the same pan over medium–high heat. Return the blintzes to the pan, working in batches, and cook until golden brown and crisp on both sides. Serve immediately with your chosen accompaniments.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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