Polish-Style Pancakes with Herbed Sour Cream

Tip:

• Pancakes can be prepared and refrigerated in an airtight container for up to 24 hours. Reheat in 425°F (220°C) oven for about 5 minutes just before serving with Herbed Sour Cream.

• 2 lb (1 kg) Yukon Gold potatoes, peeled
• 1 clove garlic, minced
• 1 small onion
• 2 eggs, lightly beaten
• 1/3 cup (75 mL) all-purpose flour
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• Pinch cayenne pepper
• 1/2 cup (125 mL) shredded provolone cheese
• 2 tbsp (30 mL) finely chopped fresh parsley

Vegetable oil, for frying

Herbed Sour Cream

• 1 1/2 cups (375 mL) sour cream
• 2 tbsp (30 mL) finely chopped fresh parsley
• 1 tbsp (15 mL) finely chopped fresh dill and chives
• 1 tbsp (15 mL) lemon juice
• 1/4 tsp (1 mL) each salt and pepper

Instructions

1. Potato Pancakes: Shred potatoes and onion on coarse side of box grater or grater blade of food processor to make 3 1/2 cups (875 mL). Drain in colander for 10 minutes.
2. Transfer to tea towel; squeeze out excess moisture and discard liquid. Transfer potato mixture to large bowl; stir in garlic, eggs, flour, salt, pepper and cayenne until combined. Fold in cheese and parsley.
3. Heat 2 tbsp (30 mL) oil in large skillet set over medium-high heat. Scoop 1/4 cup (60 mL) pancake batter into pan and flatten with back of spoon to form 3-inch (8 cm) round. Add 3 more scoops of batter to pan; cook, turning once, for 6 to 8 minutes or until golden brown and crisp. Drain on paper towel–lined baking sheet. Repeat with remaining batter, adding oil as needed.
4. Herbed Sour Cream: Meanwhile, whisk together sour cream, parsley, dill, chives, lemon juice, salt and pepper until blended. Serve with pancakes.