Placki ziemniaczane (Polish potato pancakes) are a quintessential comfort food—crispy on the outside, tender on the inside, and incredibly versatile. Whether you like them savory with sour cream or sweet with a dusting of sugar, the key lies in the texture.
Here is a reliable recipe and a few tips to ensure they come out perfectly every time.
Classic Polish Placki Ziemniaczane
Ingredients
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Potatoes: 1 kg (approx. 2.2 lbs) – Starchy varieties like Russets or Yukon Golds work best.
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Onion: 1 medium, finely grated.
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Egg: 1 large.
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Flour: 2–3 tablespoons of all-purpose flour (adjust based on the moisture of the potatoes).
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Salt & Pepper: To taste.
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Oil: High-smoke point oil for frying (canola or sunflower).
Instructions
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Prepare the Potatoes:
Peel and grate the potatoes. Use the fine side of the grater for a smooth, traditional texture, or the coarse side if you prefer hash-brown style crispiness.
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Drain Excess Liquid:
This is the most important step. Place the grated potatoes in a fine-mesh sieve or a clean kitchen towel and squeeze out as much liquid as possible into a bowl. Let the liquid sit for a minute, then pour it out, keeping the white potato starch that settled at the bottom. Mix that starch back into your potatoes.
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Mix the Batter:
Add the grated onion, egg, flour, salt, and pepper to the potatoes. Mix until well combined. The batter should be thick enough to hold its shape on a spoon.
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Fry until Golden:
Heat about 1/4 inch of oil in a heavy skillet over medium-high heat. Drop spoonfuls of the batter into the hot oil and flatten them slightly with the back of the spoon. Fry for 3–4 minutes per side until deep golden brown and crispy.
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Drain:
Transfer the pancakes to a plate lined with paper towels to remove excess oil.
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