Placki Ziemniaczane (Potato Pancakes) Recipe
Squeezing as much liquid as possible out of the grated potato keeps the batter from turning watery, which is what lets the pancakes fry up crisp at the edges instead of steaming soft in the pan.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
Ingredients
- 2 lb russet potatoes, peeled
- 1 small yellow onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil, for frying
- 1/2 cup sour cream, for serving
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Instructions
- 1Grate the potatoes and onion together on the coarse side of a box grater into a large bowl.
- 2Transfer the mixture to a clean kitchen towel and wring out as much liquid as possible over a bowl or sink.
- 3Let any collected liquid sit a moment, then pour off the water and keep the starch that settles at the bottom, stirring it back into the potatoes.
- 4Mix in the eggs, flour, salt, and pepper until evenly combined.
- 5Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
- 6Drop heaping spoonfuls of batter into the oil, flattening slightly, and fry until deep golden, 3-4 minutes per side.
- 7Drain on paper towels and serve hot with sour cream.
Tips & variations
- Serve sweet, with applesauce, or savory, with sour cream, both are traditional depending on the region and the meal.
- A food processor's grating disc makes quick work of the potatoes and onion if grating by hand feels tedious.
- For extra crisp edges, don't crowd the pan, fry in batches and keep finished pancakes warm in a low oven.
Storage & reheating
Refrigerate up to 3 days. Reheat in a dry skillet or oven at 375°F until crisp again, microwaving will make them soggy. They can be frozen in a single layer, then reheated from frozen in the oven.
Nutrition
A starchy, pan-fried side, most of the fat comes from the frying oil the pancakes absorb.
Tips from the Tulo kitchen
- Work quickly once the potatoes are grated, they start browning and releasing more liquid the longer they sit.
- Listen for the sizzle when the batter hits the oil, if it's quiet, the oil isn't hot enough yet and the pancakes will soak up oil instead of crisping.
FAQ
Why are my potato pancakes falling apart?
This usually means there's too much moisture left in the batter or not enough binder. Wring the grated potato more thoroughly and make sure the egg and flour are fully incorporated.
What's the best potato for placki ziemniaczane?
Starchy potatoes like russets work best, they hold together well and crisp up nicely, unlike waxy potatoes which stay wetter.
Sweet or savory toppings, which is more traditional?
Both are common in Poland. Sour cream is the classic savory topping, while applesauce or a dusting of sugar is popular for a sweeter version.
