Potato pancakes with tzatziki sauce (Polish-modern) - photo 1
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Potato pancakes with tzatziki sauce (Polish-modern)

Pikantne Main dishes Fusion cuisine Regional Cuisine of Poland 45 min Medium 2 wyświetleń ~13.19 PLN * - (0)
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Description

Classic Polish potato pancakes served with a light tzatziki sauce in a modern interpretation: golden, crispy pancakes made from freshly mashed potatoes and onions, served with a thick yogurt sauce made from cucumber, garlic, and dill. The dish combines the rustic texture of the pancakes with a refreshing, tangy-garlic sauce, making it taste light and appetizing. Great as a main dish for a family lunch, served with a side of young cabbage salad or a simple radish salad; it looks impressive on a large plate, garnished with mint leaves and a few sprigs of dill. Perfect for spring when cucumbers and fresh herbs are at their best.

Ingredients Used

Ingredients (14)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Onion 1 szt. (~150 g)
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 80 g
  • Rapeseed oil 45 g
  • Natural yogurt 300 g
  • Cucumber 0.5 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Lemon 0.3 szt. (~20 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Dill 0.8 pęczek (~15 g)
  • ✨ Opcjonalne
  • Buttermilk 100 g
  • Mint 10 g
💰 Szacowany koszt dania: ~13.19 PLN (3.30 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Potato dough

1

Prepare the potatoes and onion: peel the potatoes and onion. Grate the potatoes on a large grater directly into a large bowl or onto a cutting board — do this quickly to prevent them from darkening. Grate the onion on a fine grater into the same bowl.

Ingredients: Onion
Use a metal grater or a food processor with a coarse grating disc. A large bowl or tray is best for grating to collect the juice.
2

Separate the excess water: transfer the grated potato-onion mixture to a kitchen towel or cheesecloth. Tie the corners and squeeze the juice firmly over a bowl (squeeze until it stops dripping). Keep the juice — after resting, the starch may settle, which can be added back to the mixture or used for thickening.

Ingredients: Onion
Use a clean cotton cloth or cheesecloth. Squeeze vigorously for about 1-2 minutes; if the mixture is still watery, rinse and squeeze again. Excess moisture will cause the pancakes to be soft and not brown.
3

Prepare the mixture: transfer the drained mixture back to a large bowl. Add the beaten egg, wheat flour, salt, and pepper. If you want a lighter consistency, add buttermilk instead of an additional egg (optional). Stir with a wooden spoon or spatula until the ingredients are combined and the mixture is slightly sticky but not runny.

Ingredients: Wheat flour, Salt, Black pepper, Buttermilk
Use a large bowl (at least 3 l). If the mixture is too runny, add a tablespoon of flour and wait 1 minute — the mixture should not drip off the spoon.

Tzatziki sauce

4

Prepare the cucumber: grate the cucumber on a fine grater, transfer to a sieve and lightly salt (about 1 g), set aside for 5 minutes, then squeeze out the juice thoroughly with your hands or a cloth.

Ingredients: Cucumber, Salt
Use a spoon to press or squeeze by hand in a strainer; the goal is to remove most of the water so that the sauce is not watery.
5

Make the sauce: in a bowl, mix natural yogurt with the squeezed cucumber, pressed garlic (2 cloves = 10 g), finely chopped dill, lemon juice (about 20 g), and a pinch of salt and pepper. Taste and adjust seasoning as needed. Set aside in the fridge for at least 10 minutes to let the flavors meld.

Ingredients: Natural yogurt, Cucumber, Garlic, Dill, Lemon, Salt, Black pepper
Use a small bowl and a spoon for mixing. If the yogurt is runny, strain it through cheesecloth for 30 minutes before preparing the sauce.

Frying and serving

6

Heat the pan: set a large non-stick skillet over medium-high heat. Pour in the rapeseed oil to cover the bottom with a thin layer (about 3 tablespoons = 45 g). Wait until the oil is hot — you can check this by dropping a small drop of the mixture in: it should sizzle.

Ingredients: Rapeseed oil
The best frying pan has a diameter of 26–28 cm. Use a steel or silicone spatula for flipping. The oil should not smoke — if it starts to smoke, reduce the heat.
7

Fry the pancakes: drop spoonfuls of the batter (about 2 tablespoons of batter per pancake) into hot oil, lightly flattening them into a round shape. Fry for 3–4 minutes on one side until the edges are golden and crispy, then flip and fry for another 3 minutes. The pancakes should be golden, with a soft but not raw center.

Ingredients: Rapeseed oil
Use a spoon for scooping and a spatula for flipping. Do not overcrowd the pan — fry 3–4 pancakes at a time depending on the size of the pan. Keep the heat medium; too high will burn the outer layer, leaving the inside raw.
8

Drain and serve: transfer the fried patties to a plate lined with paper towels to absorb excess fat. On the plates, arrange 3–4 patties, place 2–3 tablespoons of tzatziki sauce next to them, and sprinkle with fresh dill and optionally mint.

Ingredients: Dill, mint, Natural yogurt
Serve immediately while the pancakes are still crispy. If you need to hold them, keep them in the oven set to 90°C on a rack so they don't get soft.

Fun Fact

💡

Potato pancakes have a long history in Polish cuisine and were popular as a poorer dish, based on simple ingredients. Serving them with tzatziki is an example of modern fusion — combining local tradition with influences from Mediterranean cuisine.

Best for

rodzinny obiad spotkanie z przyjaciółmi wiosenny lunch

Tips

🍽️ Serving

Serve the pancakes hot, preferably right after frying. Add sour cream or extra yogurt for those who prefer a milder garlic sauce. For a dinner version, serve with a young cabbage salad and slices of smoked salmon or a piece of roasted duck.

🥡 Storage

Store the pancakes and sauce separately in the refrigerator for up to 24 hours. It is best to reheat the pancakes in the oven on a rack at 180°C for 6–8 minutes to regain their crispiness. Keep the tzatziki sauce in an airtight container for a maximum of 48 hours; after that, it loses freshness and becomes watery.

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