Dziady Kujawskie potato pancakes are a traditional dish from the Kuyavia (Kujawy) region of Poland. Unlike classic Polish potato pancakes (placki ziemniaczane), which are made from grated raw potatoes and fried until crispy, Dziady Kujawskie are prepared using boiled potatoes, giving them a softer, slightly chewy texture instead of crunchy edges.
These pancakes can also be made using leftover prażucha, a dish made by mashing hot cooked potatoes with flour and reserved cooking water.
The Kuyavian cuisine has long relied on potatoes, known locally as pyry or kartofle, as a staple ingredient. By the 19th century, they had become a dominant part of the regional diet, serving as a foundation for daily meals—whether as a side dish to soup or the main course itself.
The tradition of Dziady Kujawskie remains strong, particularly in the Radziejów County area. The dish has been recognized in regional culinary competitions, such as the "From Sourdough to Kuyavian Żurek" contest, where it has been featured multiple times between 2011 and 2016.
These crispy, golden potato pancakes are soft on the inside and packed with rich, savory flavor. The addition of caramelized onion makes them irresistible! Perfect as a snack, side dish, or light meal.
Ingredients:
- 500 g starchy potatoes
- 120 g all-purpose flour (adjust as needed)
- 100 ml potato cooking water (reserved from boiling)
- Salt and black pepper to taste
- 1 large onion
- Neutral oil for frying
Instructions:
1. Cook the Potatoes:
- Peel and chop the potatoes into chunks.
- Boil them in salted water until fork-tender.
- Drain, reserving 100 ml of the cooking water.
2. Caramelize the Onion:
- Dice the onion into small pieces.
- Heat 1-2 tbsp of oil in a pan over low heat.
- Cook the onions slowly, stirring occasionally, until golden brown and caramelized (about 10 minutes).
3. Prepare the Dough:
- Mash the hot potatoes thoroughly until smooth, adding the reserved cooking water and flour.
- I used a blender to achieve a smooth texture.
- Add salt, pepper, and the caramelized onions.
- Stir gently. The dough will be sticky - this is normal.
4. Shape & Fry the Pancakes:
- Wet your hands with cold water to prevent sticking while shaping the pancakes.
- Scoop a portion of the dough and flatten it with your hands.
- Heat a generous amount of oil in a pan over medium heat.
- Fry each pancake for 2-3 minutes per side until crispy and golden brown.
- It’s recommended to fry them immediately after shaping, as the dough tends to stick to surfaces.
5. Serve & Enjoy:
- Stack the pancakes on a plate and top with caramelized onions and sour cream.
- Serve immediately while warm and crispy!
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