Potato pancakes have a simple recipe that anyone can handle. There’s nothing complicated about making them, which encourages you to try. We often prepare them for dinner and serve them with sour cream. However, this well-known classic has a rival in Bieszczady pancakes, which differ from the traditional version by one ingredient.
The name "bandurjanki" hides a delicious combination of ingredients. The product list includes potatoes, onions, eggs, and flour. But that's not all. The dish is completed with curd cheese, which you won't find in the traditional recipe. Their taste will impress everyone, even the most discerning food lovers. They are typically served with sour cream or homemade sauce.
Recipe for Bieszczady Bandurjanki
Ingredients:
- 6 potatoes
- 250 g semi-fat curd cheese
- 2 eggs
- 1 onion
- 2 tablespoons wheat flour
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- Oil for frying
Preparation:
- Peel, rinse, and grate the potatoes using a large grater. Peel and grate the onion as well. Place the vegetable mixture in a bowl, then squeeze out the excess water.
- Add the eggs, wheat flour, and chopped parsley to the vegetables. Also, add the crumbled curd cheese.
- Season the prepared ingredients with salt and pepper to taste and mix thoroughly.
- Heat oil in a large pan. Form small pancakes from the mixture using a spoon. You can flatten them slightly to get an even shape; they should resemble classic potato pancakes.
- Fry the pancakes on both sides until golden brown. Once fried, transfer them to a plate lined with a paper towel. Repeat the process until all the mixture is used up.
- Serve the ready pancakes with sour cream, garlic sauce, or your favorite sauce. You can also sprinkle them with extra chopped parsley or fried bacon.
Enjoy!
