Traditional Polish Potato Pancakes

These traditional Polish potato pancakes known as Placki Ziemniaczane are a wonderful dish that can serve as a main course or a side to your favorite meats and sauces. Crispy on the outside and tender inside, they bring a comforting taste of Poland right to your table with just a few simple ingredients and straightforward steps.

I first made these during a chilly evening, and the smell filled the kitchen with warmth. Now, they’re a requested treat whenever my family needs a special comfort food fix.

Ingredients

• Russet potatoes: peeled and washed these are starchy and help achieve the classic crispy texture
• Large onion: adds subtle sweetness and moisture choose a firm onion free of blemishes
• Large egg: helps bind the mixture so the pancakes hold together and cook evenly
• All-purpose flour: acts as a mild thickener to keep everything in place use fresh flour for best results
• Salt: balances flavor but can be adjusted especially if planning to serve with sweet toppings
• Black pepper: optional but gives a gentle background spice fresh ground works best
• Vegetable oil for frying: choose a neutral oil like canola or sunflower to get a crispy golden finish

Step-by-Step Instructions

Prepare the Potatoes and Onion:

Grate the potatoes and onion using the small holes of a box grater or a food processor for speed. Transfer this mixture to a large bowl and let it sit a few minutes. Then press gently against the bowl side with a spoon or your hands to drain excess liquid. This step is key to achieving that lovely crispiness by removing too much moisture.

Combine Ingredients:

Add the egg flour salt and pepper to the drained potato and onion mixture. Stir well until everything comes together in a cohesive batter. If the mixture feels too wet add a little more flour in small amounts to adjust the consistency. For sweet versions skip the pepper and use less salt as desired.

Heat the Oil:

Heat a generous amount of vegetable oil in a large skillet over medium heat. The oil should fully cover the bottom and be hot enough for the batter to sizzle immediately upon contact.

Cook the Placki Ziemniaczane:

Spoon about 1/4 cup of batter into the skillet for each pancake. Flatten slightly with the back of your spoon to about 1/4 inch thick. Fry for 3 to 4 minutes on each side until the edges turn a crispy golden brown. Avoid flipping too early so they hold shape and crisp properly.

Serve Hot:

Place cooked pancakes on a plate lined with paper towels to absorb extra oil. Serve them warm with either a sprinkle of salt for savory eats or a dusting of white sugar and a dollop of sour cream for a classic sweet Polish touch.

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One of my favorite parts is the combination of crispy edges with the soft tender middle. These pancakes always remind me of family gatherings where everyone crowded around the stove eager to get the first bite.

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to three days. Reheat in a hot skillet to restore crispiness rather than using a microwave which makes them soggy. For longer storage freeze in layers separated by parchment paper and reheat directly from frozen in a pan.

Ingredient Substitutions

If you want a gluten-free version you can replace the flour with potato starch saved from draining the potatoes. Sweet versions work well without adding pepper or much salt at all. Try adding finely chopped herbs like chives or dill for an herby twist.

Serving Suggestions

These pancakes are traditionally served with sour cream but also go well with applesauce or a simple sprinkle of sugar for sweetness. They make a great side dish with pork sausages or roast meats. For a main meal consider topping with smoked salmon and a dollop of crème fraîche.

Cultural Context

Placki Ziemniaczane are popular traditional Polish comfort food often enjoyed during family meals and holidays. Their humble ingredients reflect rural origins when people made the most of pantry staples to create delicious hearty dishes. This recipe brings a lovely taste of Polish heritage to your kitchen.

Recipe FAQs

→ How do I achieve crispy edges on these potato pancakes?

Make sure to soak grated potatoes in cold water briefly to remove excess starch, then thoroughly drain. Heat the oil well before frying, so the batter sizzles on contact, which helps form crispy edges.

→ Can I omit the onion in the mixture?

Yes, omitting onion is possible, especially if you prefer to serve pancakes with sugar and sour cream to keep flavors balanced.

→ What is the best way to drain excess liquid from the grated potatoes?

After grating, let the potato and onion mixture sit for a few minutes, then press gently against the bowl side with a spoon or your hands to squeeze out liquid before combining the other ingredients.

→ Are there alternatives to all-purpose flour for binding?

Yes, using natural potato starch saved from draining the grated potatoes can be a good gluten-free alternative to flour for binding the batter.

→ How should I keep pancakes warm if frying in batches?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep them warm and maintain crispiness while finishing the batch.

→ What toppings complement these potato pancakes?

Traditional toppings include a sprinkle of salt or white sugar and a dollop of sour cream. They also pair well with savory sauces or meat dishes.