We’re back in action for 18 weeks this semester with morning program students both old and new! This week our chefs made Polish potato pancakes known as placki ziemniaczane, though the basic concept is a part of many different food traditions around the world. Students started by grating Russet and Yukon Gold potatoes, combining them with grated onion, and squeezing as much moisture out of the mixture as possible so that the resulting pancakes would be crispy. They added ingredients to help bind the batter and add flavor, then fried the pancakes on both sides until golden brown. We served them with sour cream and applesauce. They were a hit, and we probably could have doubled the recipe and still run out!
