Entree: Ukraine – Western Ukraine – Підпенки ➤ Pidpenky (Pan-fried Western Ukrainian potato patties with smoked pork cracklings and sour cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 2 min

Total 30 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and coarsely grated
- 1 small yellow onion, grated (about 3 oz / 85 g)
- 1 large egg, beaten
- 3 tbsp (45 ml) all-purpose flour
- 6 oz (170 g) smoked bacon or smoked pork shoulder, diced (about 6 slices or 1/3 cup diced)
- 1 tsp (5 g) fine salt, plus more to finish
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg (optional)
- 3 tbsp (45 ml) vegetable oil or lard for frying
- 1/4 cup (60 ml) sour cream per serving for serving, plus extra as desired
- 2 tbsp (8 g) fresh dill, chopped, for garnish
- 1 lemon, cut into wedges, for serving (optional)

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible; reserve the potato liquid and let the starch settle for 2 minutes, pour off the clear liquid and return the milky starch to the potatoes.
2. In a large bowl combine the drained grated potatoes, grated onion, beaten egg, flour, diced smoked pork, salt, pepper, and nutmeg if using; mix until evenly combined.
3. Heat 2 tablespoons (30 ml) oil or lard in a large skillet over medium-high heat until hot but not smoking.
4. Scoop about 1/3 cup (80 ml) of the potato mixture for each patty and shape into rounds about 3 inches (7–8 cm) across and 1/2 inch (1 cm) thick; press gently to compact.
5. Fry the patties in batches without crowding, 3–4 minutes per side, until deep golden brown and crisp; add remaining tablespoon (15 ml) oil between batches if pan becomes dry.
6. Transfer cooked pidpenky to a paper towel-lined plate and season lightly with additional salt while hot.
7. Serve immediately with sour cream, chopped dill, and lemon wedges on the side.