Polish
Placki ziemniaczane
Crisp-edged Polish potato pancakes made from finely grated raw potatoes, onion, egg, and a little flour. Serve them hot with sour cream, or in the old homestyle way with a light sprinkle of sugar.
Ingredients
- Starchy potatoes, peeled600g
- Yellow onion1 small
- Egg1 large
- All-purpose flour2 tbsp
- Fine salt3/4 tsp
- Freshly ground black pepper1/4 tsp
- Neutral oil or lard, for frying4 tbsp
- Sour cream, for serving4 tbsp
Method
- Finely grate the potatoes on the small holes of a box grater into a bowl, then finely grate the onion into the same bowl.
- Transfer the mixture to a sieve set over a bowl and let it drain for 5 minutes, pressing lightly but not squeezing it completely dry.
- Carefully pour off the brownish potato liquid, keeping the white starch settled at the bottom of the bowl.
- Return the grated potato and onion to the bowl with the starch, then mix in the egg, flour, salt, and pepper until just combined.
- Heat a wide heavy frying pan over medium-high heat and add enough oil or lard to thinly cover the bottom.
- Spoon in small portions of batter, flattening each into a thin pancake about 8 cm wide.
- Fry for 3 to 4 minutes per side, until deeply golden, crisp at the edges, and cooked through.
- Drain briefly on paper towels and repeat with the remaining batter, stirring it before each batch.
- Serve immediately while hot, with sour cream on the side.
Common questions
Can I substitute sweet potatoes or other potatoes in placki ziemniaczane?
Use starchy potatoes for the crispiest result; Yukon Gold also works. Sweet potatoes make a softer, sweeter pancake and brown faster, so keep the heat a little lower and expect less crunch. Avoid waxy potatoes if you want crisp edges.
How long does it take to make the batter and fry the pancakes?
Plan on about 15 minutes for grating and draining, plus 15 to 20 minutes for frying in batches. If you let the potato liquid settle and reuse the starch, the pancakes hold together better and taste more potato-forward.
What are the most common mistakes when making potato pancakes?
Over-squeezing the potatoes, skipping the starch at the bottom of the bowl, and frying in oil that’s too cool are the biggest issues. Also, don’t make the batter too wet or the pancakes will spread and turn soggy.
How should I store and reheat leftover placki ziemniaczane?
Cool completely, then refrigerate in a single layer or with parchment between layers for up to 3 days. Reheat on a rack in a hot oven or air fryer to restore crispness; avoid microwaving if you want the edges to stay crisp.
What is the best way to serve placki ziemniaczane?
Serve immediately with sour cream while they’re hot and crisp. They also pair well with applesauce, mushroom sauce, or dill yogurt. If you’re serving a crowd, keep finished pancakes on a rack in a low oven, not covered.