Golden. Irresistible. Straight from Grandma’s kitchen.
⭐ Introduction:
Polish potato pancakes, known as Placki Ziemniaczane, are a beloved comfort food across Poland and much of Eastern Europe. They’re made from grated raw potatoes and onions, bound with a touch of flour and egg, then fried to crispy perfection. Whether served savory with sour cream or sweet with applesauce, these golden beauties are simple, hearty, and deeply satisfying.
🧂 Ingredients:
For the Pancakes:
- 2 lbs (about 900g) starchy potatoes (like Russet or Yukon Gold)
- 1 medium onion
- 1 large egg
- 2–4 tablespoons all-purpose flour (adjust for texture)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil or lard, for frying (neutral oils like canola or sunflower work best)
Optional Toppings:
- Sour cream
- Applesauce
- Fresh herbs (like dill or chives)
🍳 Instructions:
1. Prep the Potatoes and Onion
- Peel the potatoes and onion.
- Grate both using the fine side of a box grater (for crispier texture) or a food processor for faster prep.
- Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl.
- Let the liquid sit for a minute—starch will settle at the bottom. Carefully pour off the water and save the white starch.
2. Make the Batter
- In a large bowl, combine:
- The drained potato-onion mixture
- The reserved potato starch
- 1 beaten egg
- Salt, pepper
- 2 tablespoons of flour to start (add more if the mixture is too wet)
The batter should be thick and spoonable, not runny.
3. Heat the Oil
- In a large skillet, heat about ¼ inch of oil over medium-high heat until shimmering.
4. Fry the Pancakes
- Spoon 2–3 tablespoons of batter into the hot oil for each pancake.
- Flatten gently with the back of the spoon to about ¼ inch thick.
- Fry for 3–4 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.
5. Serve Hot
- Serve immediately with sour cream, applesauce, or your favorite topping.
- Best enjoyed fresh and hot, but they can be kept warm in a 200°F (90°C) oven while finishing the batch.
👩🍳 Tips & Variations:
- Extra Crispy Tip: Use more potato starch or drain the mixture well.
- Flavor Boost: Add garlic, fresh herbs, or a pinch of marjoram to the batter.
- Make-Ahead: The batter doesn’t keep well, but you can fry the pancakes and reheat them in the oven or air fryer.
🇵🇱 Serving Suggestion:
Pair with a bowl of hot barszcz (beet soup) or a cool dollop of twarożek (Polish farmer’s cheese) on top. For dessert-style, sprinkle with sugar and cinnamon.