Polish Potato Pancakes (Placki Ziemniaczane): A Crispy, Golden Classic

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Introduction

Placki ziemniaczane—Polish potato pancakes—are a beloved comfort food with a crispy exterior and tender, savory interior. These golden delights are a staple in Polish households, often served with a dollop of sour cream and applesauce or simply sprinkled with sugar for a sweet variation. Made with just a few humble ingredients—grated potatoes, onion, egg, and flour—they are simple yet incredibly satisfying.

Perfect for breakfast, a side dish, or even a main course, these pancakes are versatile and easy to customize. The key to their perfect texture lies in squeezing out excess moisture from the potatoes and frying them until crisp. Whether you enjoy them savory or sweet, this recipe will guide you through making authentic, restaurant-quality placki ziemniaczane at home.

Ingredients

(Makes about 12 pancakes)

Main Ingredients:

  • 1½ lbs (700g) Russet potatoes, peeled and washed
  • 1 large onion (omit if making sweet version)
  • 1 large egg
  • ⅓ cup (40g) all-purpose flour
  • 1 tsp salt
  • ¼ tsp black pepper (optional)

For Frying:

  • Vegetable oil (or sunflower oil)

Traditional Serving Suggestions:

  • Sour cream
  • Applesauce
  • Sugar (for sweet version)
  • Chopped chives or dill (for garnish)

Instructions

Step 1: Prepare the Potatoes & Onion

  1. Grate the potatoes using the fine side of a box grater or a food processor.
  2. Grate the onion and mix it with the potatoes.
  3. Transfer to a clean kitchen towel and squeeze out as much liquid as possible (this ensures crispiness).

Step 2: Make the Batter

  1. In a large bowl, combine the drained potatoes and onion with:
  • 1 egg
  • ⅓ cup flour
  • 1 tsp salt
  • ¼ tsp black pepper (if using)
  1. Mix well until fully combined.

Step 3: Fry the Pancakes

  1. Heat ¼ inch of oil in a large skillet over medium-high heat.
  2. Once hot (test with a small piece—it should sizzle), spoon ¼ cup portions of batter into the pan, flattening slightly.
  3. Fry for 3–4 minutes per side until deep golden brown and crispy.
  4. Drain on paper towels to remove excess oil.

Step 4: Serve Warm

  • Savory version: Top with sour cream, chives, or applesauce.
  • Sweet version: Sprinkle with sugar and cinnamon.

Tips for Perfect Potato Pancakes

✔ Use starchy potatoes (Russets or Yukon Gold) for the best texture.
✔ Squeeze out moisture well—wet batter leads to soggy pancakes.
✔ Keep oil hot but not smoking to prevent burning.
✔ Work in batches to avoid overcrowding the pan.
✔ Make ahead: Keep warm in a 200°F (95°C) oven while frying the rest.

Why You’ll Love This Recipe

✅ Crispy outside, tender inside—the perfect texture.
✅ Versatile—enjoy sweet or savory.
✅ Budget-friendly—uses pantry staples.
✅ Great for leftovers—reheat in a skillet or air fryer.

Conclusion

These Polish Potato Pancakes (Placki Ziemniaczane) are a delicious way to enjoy simple ingredients transformed into something extraordinary. Whether you prefer them with sour cream, applesauce, or a dusting of sugar, they’re a comforting dish that’s sure to become a favorite.

Heat up your skillet and enjoy this taste of Poland at home!

Storage Tip: Refrigerate leftovers for up to 3 days or freeze for 1 month. Reheat in a pan for best crispiness.

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