Here’s a traditional and delicious recipe for Crispy Polish Potato Pancakes (Placki Ziemniaczane) — golden on the outside, tender inside, and perfect served with sour cream or applesauce. These savory pancakes are a classic comfort food in Polish cuisine.
🥔 Crispy Polish Potato Pancakes (Placki Ziemniaczane)
Ingredients (Makes about 12 pancakes):
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2 lbs (about 4–5 medium) russet or Yukon Gold potatoes, peeled
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1 small onion
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2 large eggs
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¼ cup all-purpose flour
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1 teaspoon salt
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½ teaspoon black pepper
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Oil for frying (vegetable or sunflower oil work best)
Optional Toppings:
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Sour cream (classic)
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Applesauce (sweet variation)
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Chopped chives or green onions
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Sugar (for sweet traditional style)
Instructions:
🔹 1. Grate the potatoes and onion:
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Use the coarse side of a box grater or a food processor.
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Place grated potatoes and onion into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
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Let liquid sit in a bowl — the starch will settle at the bottom. Pour off the water and keep the starch.
🔹 2. Mix the batter:
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In a large bowl, combine drained potato-onion mixture, reserved starch, eggs, flour, salt, and pepper.
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Mix until you get a thick, spoonable batter.
🔹 3. Fry the pancakes:
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Heat ¼ inch of oil in a heavy skillet over medium-high heat.
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Drop heaping tablespoons of batter into the hot oil and flatten slightly with a spatula.
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Fry 3–4 minutes per side, or until golden brown and crispy.
🔹 4. Drain & serve:
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Remove and drain on paper towels.
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Serve hot with your choice of toppings.
✅ Tips for Maximum Crispiness:
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Squeeze out as much liquid as possible from the potatoes.
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Don’t overcrowd the pan — it drops the oil temperature.
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Keep cooked pancakes warm in a low oven (200°F) on a wire rack while frying the rest.
Would you like a baked or gluten-free version, or want to turn these into a full meal with toppings?