Description
These delicious traditional Polish Potato Pancakes, also known as Placki Ziemniaczane is a great main dish or side dish to meat and sauces. See how to make the best potato pancakes with our easy recipe for placki ziemniaczane.
Ingredients
- 1 1/2 pounds Russet potatoes (peeled and washed)
- 1 large Onion ((omit if you want to serve them with sugar))
- 1 large Egg
- 1/3 cup All-purpose flour
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper (optional)
- Vegetable oil (for frying )
Instructions
- Prepare the Potatoes and Onion: Grate the potatoes and onion on the small holes of a box grater or use a food processor for a quicker method. Transfer the mixture to a large bowl. Allow it to sit for a few minutes, then drain any excess liquid by gently pressing the mixture against the side of the bowl with a spoon or your hands.
- Combine Ingredients: To the drained potato and onion mixture, add the egg, flour, salt, and pepper (remember if you want to serve them with sugar and sour cream, to not add so much salt, and to omit black pepper completely). Stir until well combined. The batter should be cohesive but not too runny; if it feels too wet, you can add a little more flour to adjust the consistency.
- Heat the Oil: In a large skillet, heat a generous amount of oil over medium heat. The oil should cover the bottom of the pan and be hot enough that the batter sizzles when it touches the oil.
- Cook the Placki Ziemniaczane: For each pancake, spoon about 1/4 cup of the batter into the skillet. Flatten it slightly with the back of the spoon to form a pancake about 1/4 inch thick. Cook until the edges are crispy and golden brown, about 3-4 minutes per side.
- Serve Hot: Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil. Serve hot, ideally with a sprinkle of salt or with a sprinkle of white sugar with a dollop sour cream for a classic touch.
Notes
Soaking the grated potatoes in cold water for a few minutes before draining can help remove some of the starch, potentially making for a crispier pancake.
Ensure your skillet and oil are properly heated before adding the batter to achieve the desired crispiness.
For an authentic experience, consider serving these pancakes as part of a larger Polish meal or as a standalone treat with your favorite toppings.
Going gluten-free? Swap flour for the natural potato starch you save during draining.
Keep pancakes warm in a 200°F (95°C) oven while you finish frying the batch.
For extra crispy edges, make sure the oil is hot enough before adding the batter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Cuisine: Polish
Nutrition
- Calories: 110
- Sugar: 1g
- Sodium: 230mg
- Fat: 5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g