Placki Ziemniaczane
Polish grated-potato pancakes, pan-fried until golden and crisp.
Preparation: 20 min · Cooking: 25 min · Total: 45 min · 4 servings
Ingredients
- 800 g potatoes — Peeled and coarsely grated.
- 1 pc onion — Peeled and grated.
- 1 pc egg — Contains egg.
- 2 tbsp all-purpose flour — Contains wheat (gluten).
- 0.5 tsp salt
- 120 ml neutral vegetable oil for frying — Use in batches; not all at once.
- 120 g sour cream (optional) — Optional topping; contains milk.
Instructions
Grate and drain
Peel the potatoes and onion; grate both on the coarse side of a grater. Squeeze the grated mixture firmly in a clean towel over the sink to remove excess liquid, then transfer it to a mixing bowl. Work promptly so the potatoes do not brown.
Mix the batter
Beat the egg into the grated potatoes and onion. Stir in the flour and salt until evenly combined. Keep the batter shallow in the bowl and stir before each batch; do not taste the raw egg-and-flour batter.
Fry and serve
Heat a thin layer of the vegetable oil in a skillet over medium heat until shimmering, about 1–2 minutes; do not let it smoke. Spoon about 2 tablespoons of batter per pancake into the pan and flatten to about 5 mm thick. Fry in uncrowded batches for 2–3 minutes per side, about 5 minutes per batch, adding oil as needed, until both sides are crisp and golden and the center is cooked through. Drain on paper towels and serve hot with the optional sour cream. Repeat until the batter is used.
Both sides are golden and crisp, with no raw batter in the center; an egg-dish thermometer check should reach 71°C/160°F.
Fry each batch: 300 seconds
Tips
- Squeezing out the potato liquid helps the pancakes crisp.
- Stir the batter before each batch and keep the oil shimmering, not smoking.
Common mistakes
- Thick or crowded pancakes can brown outside before the center cooks.
- Adding wet potatoes to hot oil can cause splattering.
Substitutions
- For a wheat-free option, replace the 2 tbsp wheat flour with 2 tbsp potato starch; check the starch label for cross-contact.
Storage
Refrigerate cooked pancakes in a covered container at 4°C/40°F or colder within 2 hours (within 1 hour above 32°C/90°F); use within 2 days. Refrigerate sour cream separately.
Reheating
Reheat cooked pancakes in a skillet or oven until the center reaches 74°C/165°F; serve with cold sour cream only after reheating.
About this recipe
Placki ziemniaczane are Polish grated-potato pancakes. They are commonly pan-fried and may be served with sour cream.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.