Here’s a traditional and crispy Polish Potato Pancakes (Placki Ziemniaczane) recipe — golden brown on the outside, tender on the inside. These are classic comfort food in Poland, often served with sour cream, sugar, or goulash.
🥔 Polish Potato Pancakes (Placki Ziemniaczane)
✅ Ingredients:
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2 pounds (about 900g) starchy potatoes (e.g., Russet or Yukon Gold)
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1 small onion
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2 eggs
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3–4 tablespoons all-purpose flour
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1 tsp salt (or to taste)
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½ tsp black pepper (optional)
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Oil for frying (sunflower or canola oil are traditional)
Optional toppings:
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Sour cream
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Applesauce
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Sugar
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Mushroom sauce or goulash
🔪 Instructions:
1. Grate Potatoes and Onion
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Peel potatoes and grate them on the fine or medium holes of a box grater (or use a food processor).
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Grate the onion as well and mix with the potatoes to help prevent browning.
2. Drain Excess Liquid
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Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible into a bowl.
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Let the liquid sit for a few minutes; then pour off the water and keep the starchy white sediment at the bottom — add it back into the potato mixture for crispier pancakes.
3. Mix Batter
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Combine the potatoes/onion with:
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2 beaten eggs
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3–4 tablespoons of flour (start with 3)
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Salt and pepper to taste
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The batter should be thick but spoonable.
4. Fry
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Heat about ¼ inch (0.5 cm) of oil in a skillet over medium-high heat.
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Drop heaping tablespoons of batter into the hot oil. Flatten slightly with the back of a spoon.
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Fry until golden brown and crispy — 3–4 minutes per side.
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Drain on paper towels.
5. Serve Immediately
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Best served hot, straight from the pan.
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Traditional Polish style: with sour cream or a sprinkle of sugar. Also great with savory sauces or stews.
🔁 Tips:
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Don’t skip the draining step — it’s key for crispiness.
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Keep finish