Potato pancakes with rhubarb and spring onion - photo 1
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Potato pancakes with rhubarb and spring onion

Snacks for Kids Regional Cuisine of Poland 60 min Medium 21 wyświetleń ~18.39 PLN - (0)
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Description

A Kashubian interpretation of classic potato pancakes — crispy, golden pancakes made from grated potatoes served with lightly caramelized rhubarb and fresh spring onions. This spring snack combines the mild starch of potatoes with the sweet-sour accent of rhubarb and the green, oniony aroma of spring onions. The dish is suitable for children (monitor the amount of salt and the spiciness of the spring onions), and it works great as an afternoon snack, picnic treat, or as an appetizer in the Kashubian style — served on a wooden board, with a dollop of sour cream or yogurt. The visually contrasting colors: the gold of the pancakes, the pink of the rhubarb, and the light green of the spring onions create a spring, appetizing plate.

Ingredients Used

Ingredients (11)

Servings:
4
  • Potatoes 4 szt. (~600 g)
  • Rhubarb 200 g
  • Green onion 2 pęczki (~60 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 100 g
  • Sugar 20 g
  • Rapeseed oil 60 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Sour cream 150 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~18.39 PLN (4.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing rhubarb

1

Wash the rhubarb under cold water and trim the ends (about 1 cm). Cut the stalks into 1 cm wide slices. Place the chopped rhubarb in a medium saucepan or wide skillet.

Ingredients: Rhubarb
Use a sharp kitchen knife and a cutting board. The rhubarb is wet — prepare a bowl and a kitchen towel to wipe your hands.
2

Add 20 g of sugar to the rhubarb (spread it evenly), turn on low heat, and heat for 6–8 minutes, stirring occasionally with a wooden spoon. The rhubarb should release juice and partially break down; the consistency should be soft but not completely overcooked — visible pieces with retained structure.

Ingredients: Rhubarb, Sugar
Use a pan with a diameter of 24–28 cm or a pot with a diameter of 20 cm. Do not increase the heat to avoid burning the sugar. If you prefer a sweeter taste for children, you can add 5–10 g more sugar.
3

When the rhubarb is soft (a piece should easily break apart when pressed with a fork), remove the pan from the heat and let it cool slightly for 8–10 minutes. For children, you can remove some of the juice and mash a few pieces with a fork to achieve a smooth consistency.

Ingredients: Rhubarb
The rhubarb will be hot — use oven mitts when moving the pan. Test with a fork to assess tenderness.

Cake

4

Peel the potatoes: wash the tubers, peel them with a peeler, and dry them. Grate them on a coarse grater directly into a large metal or plastic bowl. If you want the pancakes to be finely textured, you can also use a food processor with a grating disc.

Use a large bowl (at least 3 l) and a grater with large holes or a food processor. Grating by hand takes longer, but gives you control over the size of the potato shreds.
5

After grating, pour a small amount of cold water (200–250 ml) over the grated potatoes and mix vigorously by hand for 20–30 seconds to release the starch into the water. Then, strain the mixture through a fine sieve or a cloth into a bowl, discarding the starchy water. Allow the potatoes to drain for 1–2 minutes, then transfer them to a clean cloth or cheesecloth and squeeze out as much moisture as possible — press firmly at the edges until the water stops dripping.

Use a large bowl to catch the starchy water. A clean cloth or cotton towel will be used for squeezing — wrap the mixture and squeeze over the sink. This step is crucial for the crispiness of the pancakes.
6

Add the drained potatoes, 1 beaten egg (120 g), 100 g of all-purpose flour, finely chopped white part of green onion (use about 30 g from the bunch), 5 g of salt, and 1 g of pepper. Mix everything evenly with a wooden spoon or spatula — the mixture should be compact but not dry. If the mixture is too loose, add flour by the tablespoon; if too thick, you can add 1–2 tablespoons of water.

Ingredients: Wheat flour, Green onion, Salt, Black pepper
Use a wooden spoon or spatula. Stir briefly to avoid breaking the structure of the potatoes. The consistency should resemble a wet cake — when you scoop it with a spoon, the mixture should hold its shape.

Frying

7

In a pan, heat 30 g of rapeseed oil (about 2 tablespoons) over medium heat. When the oil is hot (a drop of water should sizzle), use a tablespoon to scoop portions of the mixture, forming pancakes with a diameter of 8–10 cm. Fry for 3–4 minutes on one side, until the edges start to brown and the center is visibly set. Flip with a spatula and fry for another 3–4 minutes until golden. If needed, add a tablespoon of oil between batches (a total of about 60 g of oil used during the entire frying process).

Ingredients: Rapeseed oil
The best pan is 24–28 cm in diameter, preferably cast iron or with a thick bottom. Do not press the pancakes while frying — let them brown. Keep the heat at medium; too hot frying will burn the outside while leaving the inside raw.
8

Transfer the fried pancakes to a plate lined with paper towels to drain excess fat. Keep in a slightly warmed oven (about 80°C) if you are preparing several batches, to maintain warmth and crispiness.

Use a tray with a paper towel to drain. Do not stack the pancakes on top of each other right away — wait a moment until they cool down enough so they don't get soggy.

Serving

9

On each plate, arrange 3–4 pancakes per person. On each pancake, place 2–3 tablespoons of warm rhubarb. Sprinkle with thinly sliced green parts of the spring onion (the rest of the bunch). If you are using sorrel, chop it finely and sprinkle on top for freshness. Serve a spoonful of sour cream on the side (optional).

Ingredients: Rhubarb, Green onion, Sour cream, sorrel
For serving, use flat plates — the contrast of colors will be more noticeable. You can serve the rhubarb pancakes separately to the children so they can season them themselves.

Final tips

10

If you want to prepare the pancakes in advance: the cooked pancakes can be cooled and stored in the refrigerator for up to 24 hours. Before serving, reheat them in a dry pan over medium heat for 2–3 minutes on each side to regain their crispiness. Store the rhubarb separately in an airtight container in the refrigerator for up to 48 hours.

Ingredients: Rhubarb
Freezing rhubarb already mixed with the pie filling is not recommended — it will change the texture. If you are freezing the pies, first cool them down and freeze them in a single layer on a baking sheet, then transfer to bags.

Fun Fact

💡

Potato pancakes are a product of 19th-century Polish cuisine, and in Kashubia, they were traditionally paired with seasonal additions — the sour and green flavors of spring (e.g., sorrel and rhubarb) perfectly balance the richness of the fried pancakes.

Best for

podwieczorek wiosenny piknik przekąska dla dzieci

Tips

🍽️ Serving

Serve the pancakes immediately after frying to maintain their crispiness. For children, reduce the amount of pepper and serve sour cream or yogurt separately. For adults, you can add finely chopped dill or drizzle lemon juice over the rhubarb for extra acidity.

🥡 Storage

Store the cakes and rhubarb separately in the refrigerator for 24–48 hours. Reheat the cakes in a dry pan (not in the microwave) to regain their crispy crust. Rhubarb is best reheated briefly over low heat.

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