Platskis (Polish for Latkes)
I have got a lot of Polish in me- in lineage as well as culinary preferences. My mother has blessed me with so many good Polish recipes over the years and had created very fond food memories for me in my childhood. And what she had taught me had been handed down for generations. I think one of the great talents many of our family members posses is the ability to make countless dishes with a bag of potatoes. These little potato patties are called platskis, and this weekend I went to work in the kitchen with my mother to re-create our family recipe to be animal friendly. They turned out deliciously.
I hope you enjoy these simple potato cakes as much as my whole entire extended family does. And, let me assure you, there are a LOT of us.
- 5 lb bag of potatoes- any kind should work fine, we used red on these
- 1 medium yellow onion (refrigerated until cold)
- 4 heaping tbsp flour
- 2 tsp flaxseed meal mixed with 2 tbsp water, microwaved on three 18 second intervals, stirring in between
- salt to taste
- 1 clove garlic (optional)
- cooking oil
You will also need an awesome frying pan or griddle that is non-stick.
Peel all of the potatoes and the onion. Grate the potatoes using grater and also grate the onion and clove of garlic. Place all grated foods into large mixing bowl. If there is any extra liquid from the potatoes or onion, strain off or find some other clever way to dispose of it.
Add flour, prepared flaxseed, and salt to taste. You won't need much salt, because as soon as they come from the frying pan they will also be salted. The mixture will begin to turn a brownish color, this is totally normal.
Get your frying pan/griddle ready by placing enough oil in pan to cover the bottom about an 1/8 of an inch. Over medium high heat bring oil up to temperature- test by dropping a tiny tiny amount of the potato batter into the pan. When it sizzles, it is ready.
Using a large soup spoon, mound batter by the spoonful into the frying pan and gently press down and shape with spoon to form circles.
Let potatoes cook on medium high heat until the bottoms of the patties appear golden and easily loosen from frying pan with spatula. This can take anywhere from 2-6 minutes, depending on your pan.
Once they release easily, flip over using spatula, and press down to flatten patty- they are traditionally very thin, but I really like mine a little thicker. Let cook until other side is also golden brown.
Once both sides of patty have been cooked thoroughly, remove from pan and place on plate covered by paper towel to absorb extra oil. Salt lightly as soon as they are off of the griddle and onto the plate.
Continue the same process with rest of the batter.
If you are cooking these with more than one other person in the kitchen, or surrounding vicinity, be forewarned that they may be eaten before you are even finished cooking all of them.
Yes, they are that good.
Garnish with your favorite topping (Tofutti sour cream and applesauce is a good choice) and serve.
Reprinted with permission from Allyson Kramer of Allyson Kramer: eat good food.
Photograph © Allyson Kramer.