Entree: Ukraine – Kyiv & Central Ukraine – Пляцки ➤ Plyatsky (Pan-fried grated potato cakes, crisp outside and tender inside, served with sour cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 35 min

Ingredients

- 2 lb (900 g) russet or starchy potatoes, peeled and grated
- 1 large egg, approx. 50 g
- 1 small onion, grated (approx. 100 g)
- 3 tbsp (45 ml) all-purpose flour
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- 1/2 cup (120 ml) sour cream for serving
- 2 tbsp (8 g) fresh dill, chopped for serving

Instructions

1. Place grated potatoes in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible. Transfer to a mixing bowl.
2. Add the grated onion, egg, flour, salt, and pepper to the potatoes. Mix until evenly combined; the mixture should hold together when pressed. If too wet, add another tablespoon (15 ml) flour.
3. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the pan, about 2–3 tbsp (30–45 ml). Reduce heat to medium.
4. Drop heaping tablespoons of the potato mixture into the skillet and flatten into 3–4 inch patties with the back of the spoon. Fry in batches, being careful not to crowd the pan.
5. Cook until deeply golden and crisp, about 4–5 minutes per side. Adjust heat as needed to avoid burning and add more oil between batches.
6. Transfer finished plyatsky to a paper-towel-lined plate to drain. Keep warm in a low oven while finishing remaining cakes.
7. Serve hot with a dollop of sour cream and a sprinkle of chopped dill.