Polish Potato Pancakes

I've tried a lot of ways to make potato pancakes, but finally settled on this recipe with a twist that I think gives them a zestier flavor.

• Ready In: 1 hr 15 mins
• Serves: 3-6
• Yields: 6 @ 4" pancakes

Ingredients

• 5  medium potatoes (about 2 1/2 cups pureed)
• 1  medium onion (about 1 cup chopped)
• 1 1⁄2 cups cabbage, shredded
• 3  garlic cloves, minced (or crushed)
• 1  egg
• 1  tablespoon flour
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
•  oil (for frying)

Directions

1. Sauté onions, cabbage and garlic until soft.
2. Peel and fine-grate potatoes, or dice and use a blender. The potatoes need to be a real purée. It’s ok to add water to blend, as later you MUST put the potatoes into a fine mesh strainer and let the water seep out.
3. After 2 or 3 strainings to remove excess water (takes 30 minutes or so), put potato “mud” into a bowl and add egg, salt, pepper, and flour and mix well.
4. Add sautéed onion-cabbage mixture to potatoes, mixing well.
5. Heat thin layer of oil in electric frypan at 300° F, drop large spoonfuls of mixture into pan and smooth out to a thin pancake about 3-4” in diameter.
6. Cook about 5-7 minutes a side until nicely browned and crisp.
7. Place on a paper towel lined plate, keeping warm as you do other batches.
8. Serve with sour cream.