Placki Ziemniaczane — Lacy Potato Pancakes

Ingredients

• 1½ lb russet potatoes, peeled
• 1 small onion
• 1 egg
• 3 tbsp flour
• ½ tsp salt
• Neutral oil, for shallow frying
• Sour cream and applesauce, for serving
• Black pepper

Method

1. Grate the potatoes and onion on the fine side of a box grater. Squeeze the mixture hard in a clean towel — dry shreds are the secret to lacy, not soggy, pancakes.
2. Stir in the egg, flour, salt, and pepper. The batter should just hold together on a spoon.
3. Heat ¼ inch of oil in a skillet over medium-high until a shred sizzles instantly. Drop in thin spoonfuls, flattening each, and fry 3–4 minutes per side until the edges look like golden lace.
4. Drain on a rack and salt while hot. Keep early batches warm in a low oven if you must, but the cook eats the first one standing up.
5. Serve with cold sour cream, applesauce, or both — the sweet-savory argument has no losers.