Crispy potato pancakes: A healthier twist with your toaster

Potato pancakes are one of those dishes that have been reigning on Polish tables for years, and each region has its own unique recipe. Moreover, even though they are a traditional dish, new ways of preparing them keep appearing. Today, I'd like to share a recipe for light and crispy potato pancakes that are not greasy but just as delicious as those fried in a skillet. Thanks to a simple trick, now all my cousins prepare pancakes this way and impress their families.

Starchy potatoes, such as Bryza, Tajfun, or Irga, will be the best. Thanks to their high starch content, they will make the pancakes fluffy and crispy. You can use either pre-cooked potatoes or those cooked specifically for pancakes.

Traditionally, potato pancakes are fried in a skillet with a large amount of fat, which gives them an intense flavour but also makes them heavy and caloric. If you're looking for a lighter version of this classic dish, I have the perfect solution – toaster potato pancakes! They are just as crispy but significantly less fatty, making them an ideal choice for those watching their waistline.

Ingredients:

• 500 grams of cooked potatoes,
• 1 onion,
• 1 tablespoon of oil,
• 1 egg,
• 2-3 tablespoons of all-purpose flour,
• salt, pepper.

Preparation:

1. Potatoes: Mash the still warm potatoes or press them through a ricer. Let them cool.
2. Onion: Chop the onion and sauté it in oil until translucent.
3. Pancake mixture: Add the sautéed onion, egg, flour, salt, and pepper to the potatoes. Mix thoroughly.
4. Baking: Preheat the toaster. Place a portion of the potato mixture on one of the plates, cover, and bake for a few minutes until the pancakes are golden brown.

Tips:

• Experiment with flavours: Add your favourite herbs (e.g., dill, chives), garlic, or grated cheese.
• Other toppings: The pancakes taste great with sour cream, tartar sauce, or your favourite dip.
• No toaster? You can use a waffle iron or a sandwich maker.