Potato-based dishes are relatively ne to polish cuisine. In the 19th century, in the territory of the
Greather Poland, people started making a dish called bambrzok. It was made of grated potatoes
mixd with wheat flour, eggs and seasonings. The mixture was put in a pan and roasted. The
savoury version of bambrzok was served with a sausage or bacon. The sweet alternative was
bambrzok with plum butter. Today, one of the most popular Polish dishes is golden and crispy
potatoe pancakes. They are served with meat goulash (stew) or mushrooms, smoked salmon, sour
cream or sour cream with sugar.
500g (1 ¼ lbs) potatoes
1 small egg
2-4 tbsp potato starch (depending on the water content in potatoes)
1 large onion
Oil for frying
Peel the potatoes and grate them. Peel and grate the onion. If potatoes contain too much water, discard the excess water. Add egg and potato starch. Mix thoroughly. Heat the oil in the pan and pour in the batter to form small pancakes. Fry until golden brown. Serve as you like – with sweet or savoury toppings.