Stuffed Potato Pancakes
These crispy Stuffed Potato Pancakes offer a golden, shatteringly crisp crust surrounding a savory meat filling. Inspired by Slavic classics like Draniki, they are the ultimate old-world comfort food.
Equipment
- Star grater
- large bowl
- Non-stick skillet
- Slotted spoon
Ingredients
- 1 1/2 lbs 5 medium potatoes, peeled
- 1 medium onion, peeled and divided
- 1 large egg
- 3 Tbsp all-purpose flour
- 1 Tbsp sour cream
- 1 tsp salt
- 1/8 tsp black pepper
- Cooking oil
- 1/2 lb ground pork
- 1 Tbsp reserved grated onion
- 1/4 tsp salt and a pinch of black pepper
Instructions
Prepare the Potato Base
- Grate the peeled potatoes into a large bowl using a star grater, aiming for a very fine, almost applesauce-like texture.
- Gather the grated potatoes and squeeze them over a separate bowl to catch the liquid. Let the liquid stand for 5 minutes, then carefully pour off the top water, keep the white starch at the bottom, and return that starch to the squeezed potatoes along with 1/2 tsp baking powder.
Mix the Batter and Filling
- Grate the onion directly into the potato mixture, reserving 1 tablespoon for the meat filling to prevent oxidation.
- Add the egg, 3 tablespoons flour, 1 tablespoon sour cream, 1 teaspoon salt, and 1/8 teaspoon black pepper to the potatoes, stirring until the mixture is glossy and combined.
- In a separate bowl, combine the ground pork with the reserved 1 tablespoon onion, 1/4 teaspoon salt, and a pinch of black pepper. Shape into 16 very thin meat patties.
Pan-Fry and Serve
- Heat a large non-stick skillet over medium heat with 2 to 3 tablespoons of cooking oil. Spoon 1 tablespoon of potato batter into the oil, top with a meat patty, then cover with another tablespoon of batter to seal.
- Fry for about 4 minutes per side until deeply golden. Transfer to a paper-towel-lined plate and serve hot with sour cream and fresh herbs.
Notes
Safety Tip: Use an instant-read thermometer to ensure the meat filling reaches an internal temperature of 160°F (71°C) for safe consumption.
Pro Tip: Stir the potato batter before each new batch goes into the pan, as the liquid naturally separates and needs to be reincorporated.
Storage Tip: Leftovers can be frozen in a single layer. Reheat in a 400°F oven for 15.20 minutes or an air fryer at 375°F for 8.10 minutes to restore crispness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.