Polish Crispy Potato Pancakes
Crispy potato pancakes with a tender, savory interior — a beloved Polish comfort food. Golden and delicious, they're impressive enough for guests but simple enough for weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 2 lb medium russet potatoes, unpeeled
- 1 whole large yellow onion
- 2 whole large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup vegetable oil
- ½ cup full-fat sour cream
Instructions
- 1
Fill a large bowl with cold water and set it near your work surface. Line a baking sheet with paper towels and place another baking sheet nearby — you'll need these immediately once you start shredding. Have a box grater ready.
- 2
Working as quickly as possible to prevent oxidation, coarsely shred 2 pounds of russet potatoes (about 6 medium potatoes) on the large holes of a box grater directly into the bowl of cold water. Peel and coarsely shred 1 large yellow onion on the same grater and add it to the water. Stir gently to separate the strands.
- 3
Drain the potato-onion mixture in a fine-mesh strainer, pressing gently with a wooden spoon to remove excess liquid. Transfer to the paper towel-lined baking sheet and let sit for 1 minute, then pat dry thoroughly with fresh paper towels — excess moisture prevents the pancakes from crisping.
- 4
Transfer the dried potato mixture to a medium bowl. Crack in 2 large eggs, add 3 tablespoons all-purpose flour, 1 teaspoon kosher salt, and 0.5 teaspoon freshly ground black pepper. Mix gently with a fork until just combined — overmixing can make the pancakes gluey.
- 5
Set a 12-inch cast iron skillet over medium-high heat. Pour in 0.5 cup vegetable oil and let it heat for 2 minutes until it shimmers and a small piece of potato sizzles vigorously on contact — the oil needs to be hot enough to create an immediate crust, otherwise the pancakes absorb oil and become greasy.
- 6
Working in batches so you don't crowd the pan, scoop 2 tablespoon portions of the potato mixture onto a large spoon, gently press them flat against the skillet with a fish spatula to create pancakes roughly 3 inches wide and 0.25 inch thick. Leave 2 inches of space between pancakes.
- 7
Fry the pancakes without moving them for 3-4 minutes, watching carefully. When the edges turn golden brown and you see them pull away from the skillet surface slightly, flip carefully with the fish spatula. Fry the second side for another 2-3 minutes until deep golden and crispy.
- 8
Transfer the finished pancakes to the clean, dry baking sheet. Work in batches, replenishing the oil in the skillet if needed — you should have 12-16 pancakes total. Keep cooked pancakes warm in a 200°F oven while you finish the rest.
- 9
Arrange the warm placki ziemniaczane on a serving platter, piling them slightly so they remain crispy. Serve immediately with 0.5 cup full-fat sour cream in a small bowl on the side for dolloping — the cool, tangy cream is the traditional and essential accompaniment.
Tools you’ll need
- large bowl
- baking sheets
- box grater
- fine-mesh strainer
- wooden spoon
- paper towels
- medium mixing bowl
- fork
- 12-inch cast iron skillet
- instant-read thermometer (optional)
- large spoon
- fish spatula
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