Polish Potato Pancakes (placki ziemniaczane)
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
2 servings (9 pancakes)
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Calories
611 kcal
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Course
Side Dish, Main Course
Polish Potato Pancakes (placki ziemniaczane)
Description
Polish Potato Pancakes (placki ziemniaczane) rely on starchy potatoes grated in two ways to develop a batter that forms crispy, golden pancakes with soft centers. The inclusion of onion adds a subtle aromatic depth, while egg and the potato starch produced during draining help bind the mixture together. Cooking on moderate heat allows the pancakes to brown evenly without burning.
The pancakes have a peppery background seasoning and a slightly coarse texture from the mixed grating method. Sour cream is the traditional accompaniment, but they also pair well with savory mushroom sauces, goulash, or sweet sides like apple sauce. This versatility allows serving in various meal contexts from appetizers to mains.
For best results, use starchy or all-purpose potatoes like Russets or Yukon Gold and avoid waxy varieties. The recipe notes suggest preparing the batter fresh but allow refrigeration overnight with additional draining. The pancakes should be stored tightly wrapped in the refrigerator and reheated in an oven or pan to restore crispness; freezing is not recommended due to texture loss.
Ingredients
- 2 lbs potato 900g
- 1 onion small/medium
- 1 egg large
- salt to taste
- black pepper to taste
- cooking oil for frying
Instructions
- Grate the potatoes: Grate half of the potatoes and the onion on the big holes of a box grater, then grate the remaining potatoes on the small holes of a box grater. Mix together with 1 teaspoon of salt and let stand for 15 minutes.
- Drain the potatoes: After this time squeeze out as much water as you can from the potatoes, reserving the water in another bowl (!) (I'm just taking a handful of grated potatoes and squeeze them out with my hands, but you can also use a fine mesh-strained and a spoon or wrap the potatoes in a clean kitchen cloth to do it). Discard the liquid from the bowl, leaving a thick white paste that will be at the bottom of the bowl (potato starch).
- Combine with the other ingredients: Combine the grated and drained potatoes and onion with a lightly beaten egg, and potato starch together. Season lightly with salt (the mixture should be at this point lightly salty) and generously with black pepper.
- Fry: Pour a couple of tablespoons of frying oil into the pan and warm it up over medium or medium-high heat (the amount of oil will depend on how big the pan is, there should be enough oil to cover a minimum of 1/3 of the thickness of the pancakes, and better would be at least 1/2 of their thickness). When the oil is hot, scoop 3-4 heaped tablespoons of batter onto the pan (or as many as will fit in your pan without overcrowding the pancakes, about 1 heaped tablespoon of batter per pancake), flatten it with a fork into rounds about 1/4 - 1/3 inch (1/2 - 3/4 cm) thick. Cook until golden then flip over and cook on the other side until golden. Transfer to a plate lined with paper towels to drain the excess fat.
- Enjoy!
Notes
- Use starchy or all-purpose potatoes like Russets or Yukon Gold for best texture; avoid waxy or young potatoes.
- Grate potatoes half on large holes and half on small holes for balanced crispness and tenderness.
- After grating, squeeze out excess water but reserve the liquid to collect potato starch, which binds the batter.
- Eggs bind the batter, but can be replaced with 1 tablespoon flour for a dairy-free option or if eggs are unavailable.
- Use high smoke point oils like vegetable oil, lard, or clarified butter for frying; avoid regular butter to prevent burning.
- If preparing batter in advance, cover and refrigerate for up to 24 hours; drain and season again before frying.
- Cook pancakes on medium to low heat to ensure they cook through without burning; test one pancake first by cutting in half.
- Store cooked pancakes wrapped tightly in the refrigerator for up to 48 hours; reheat in oven or pan to regain crispness.
- Do not freeze batter or cooked pancakes to avoid mushy texture.
- Serve 2-3 pancakes as a side with meat sauces or 4-5 with vegetarian or sweet toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings (9 pancakes)
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Calories | 611kcal | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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