Placki Ziemniaczane
Crispy Polish potato pancakes — golden, lacy-edged, served with sour cream or mushroom sauce.
Budget Friendly
Comfort Food
Quick & Easy
Ingredients
- 6 large potatoes, peeled
- 1 onion
- 1 egg
- 3 tbsp all-purpose flour
- Salt and pepper to taste
- Oil for frying
- Sour cream, for serving
- Optional: mushroom sauce or apple sauce
Instructions
- 1 Grate potatoes on the fine side of a box grater, or use a food processor. Grate the onion the same way.
- 2 Place grated potato and onion in a clean kitchen towel. Squeeze out as much liquid as possible — this is the most important step for crispy results.
- 3 Transfer to a bowl. Add egg, flour, salt, and pepper. Mix until combined.
- 4 Heat 5mm of oil in a large skillet over medium-high heat.
- 5 Drop heaped tablespoons of batter into the hot oil. Flatten with the back of the spoon into thin rounds, about 8-10cm wide.
- 6 Fry for 3-4 minutes per side until deep golden and crispy.
- 7 Drain on a wire rack, not paper towels.
- 8 Serve immediately with sour cream or mushroom sauce.
About This Recipe
Placki Ziemniaczane are Poland's answer to the hash brown — but thinner, crispier, and more delicate. Grated raw potato is mixed with a little flour and egg, then fried in oil until the edges turn golden and lacy.
They're street food, market food, and grandma's kitchen food all at once. Served with sour cream for a simple lunch, or topped with rich mushroom sauce or goulash for dinner. The trick is squeezing every drop of moisture from the grated potato — wet potatoes make soggy pancakes.
