Placki Ziemniaczane (Polish Potato Pancakes)
Crispy golden potato pancakes are a Polish classic—shredded potato and onion bound with egg and flour, pan-fried until the edges are lacy and brown. Serve with sour cream or applesauce for an easy weeknight dinner or side.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 1.5 lb russet potatoes
- ½ medium yellow onion
- 1 large egg
- 3 tbsp all-purpose flour
- ¾ tsp salt
- ¼ tsp black pepper
- ½ cup vegetable oil
Instructions
- 1
Peel potatoes and onion. Using a box grater, shred potatoes and onion into a colander.
- 2
Press shredded mixture with a clean kitchen towel to remove as much liquid as possible.
- 3
Transfer to a bowl. Add egg, flour, salt, and black pepper. Stir until just combined.
- 4
Heat oil in a 12-inch skillet over medium-high until shimmering, about 1 minute.
- 5
Working in batches, drop 2-tbsp portions of batter into hot oil, flattening gently with a spatula into 3-inch pancakes.
- 6
Fry 3–4 minutes per side until edges look lacy and browned. Transfer to a paper-towel-lined plate.
- 7
Repeat with remaining batter, adding more oil if needed to maintain shimmer.
- 8
Serve hot with sour cream, applesauce, or both on the side.
Tools you’ll need
- box grater
- colander
- clean kitchen towel
- large bowl
- 12-inch cast iron or stainless steel skillet
- slotted spatula
- paper towels
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