Crispy Polish Potato Pancakes Golden-Edged Polish Placki Ziemniaczane with Sour Cream and Chives Ingredients: 4 large russet potatoes, peeled and grated 1 small onion, grated 2 large eggs 1/4 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder (optional) 1/2 teaspoon baking powder Vegetable oil for frying Sour cream and chopped fresh chives, for serving Directions: Grate the potatoes using the large holes of a box grater. Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. In a large bowl, combine the grated potatoes and onion. Stir in eggs, flour, salt, pepper, garlic powder (if using), and baking powder until well mixed. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Once hot, drop spoonfuls of the potato mixture into the skillet, flattening each into a pancake with the back of the spoon. Fry for 3–4 minutes on each side, or until golden brown and crispy. Drain the pancakes on paper towels to remove excess oil. Serve hot with a dollop of sour cream and a sprinkle of fresh chives. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 280 kcal | Servings: 4 servings #potatopancakes #placki #polishfood #comfortfood #crispyfood #friedpotatoes #traditionalrecipes #europeancuisine #easyrecipes #homemademeals #brunchrecipes #potatorecipes #onionrecipes #savorysnack #holidayfood #vintagecooking #oldworldflavors #tastypancakes #goldencrispy #authenticpolish Just made these golden, crispy Polish Potato Pancakes—served hot with sour cream and chives! A timeless classic that’s crunchy on the outside, tender on the inside.

Fried Butterflied Shrimp Crispy Golden Fried Butterflied Shrimp with Spicy Dipping Sauce Ingredients: 1 lb large shrimp, peeled, deveined, and butterflied 1 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper (optional) Salt and freshly ground black pepper, to taste 2 large eggs 1 cup panko breadcrumbs Vegetable oil, for frying For the spicy dipping sauce: 1/4 cup mayonnaise 1 tablespoon Creole mustard aioli (or Dijon mustard) 1 teaspoon hot sauce 1 teaspoon lemon juice Directions: In a shallow bowl, mix flour, paprika, garlic powder, cayenne pepper, salt, and pepper. In another bowl, beat the eggs. Place panko breadcrumbs in a third bowl. Dip each butterflied shrimp first in the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels. For the dipping sauce, whisk together mayonnaise, Creole mustard aioli, hot sauce, and lemon juice. Serve alongside fried shrimp. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: Approx. 300 kcal per serving | Servings: 4 servings #friedshrimp #butterfliedshrimp #crispyshrimp #seafoodrecipes #deepfried #appetizerideas #spicydipping #seafoodlover #easyrecipes #crispyfood #partyfood #fingerfood #southernfood #foodie #quickmeals #shrimprecipes #seafoodfeast #comfortfood #homemadefood #friedgoodness Crunchy, golden, and oh-so-delicious! These Fried Butterflied Shrimp are perfect finger food for any occasion!