Name: Placki Ziemniaczane (Polish Potato Pancakes) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Polish
Ingredients: 1 1/2 pounds Russet potatoes (peeled and washed); 1 large Onion (omit if serving with sugar); 1 large Egg; 1/3 cup All-purpose flour; 1 teaspoon Salt; 1/4 teaspoon Black pepper (optional); Vegetable oil (for frying)

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Introduction

Placki Ziemniaczane, or Polish potato pancakes, are crispy, golden treats that bring a comforting taste of Eastern Europe to your table. These savory pancakes are simple to prepare and perfect as a snack, side dish, or main course.

The image shows a stack of crispy golden brown potato pancakes on a white plate, each pancake thin and round with uneven, crunchy edges that are darker brown. The top pancake has a shiny, slightly oily texture that suggests it is freshly cooked, with visible shreds of cooked potato giving it a rough surface. The white plate sits on a white marbled surface, and the warm colors of the pancakes contrast nicely against the clean background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds Russet potatoes (peeled and washed)
1 large onion (omit if serving with sugar)

1 large egg
1/3 cup all-purpose flour

1 teaspoon salt
1/4 teaspoon black pepper (optional)

Vegetable oil (for frying)

Instructions

Step 1: Grate the potatoes and onion using the small holes of a box grater or a food processor. Place the mixture in a large bowl and let it sit for a few minutes. Then, gently press the mixture with a spoon or your hands to drain excess liquid.
Step 2: Add the egg, flour, salt, and pepper to the drained potato-onion mixture. Stir well until combined. If the batter feels too wet, add a bit more flour to reach a cohesive consistency.

Step 3: Heat vegetable oil in a large skillet over medium heat. The oil should cover the bottom of the pan and be hot enough to sizzle when the batter is added.
Step 4: Spoon about 1/4 cup of batter into the skillet for each pancake. Flatten slightly with the back of the spoon to about 1/4 inch thick. Cook each side for 3–4 minutes until golden brown and crispy.
Step 5: Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Serve hot with salt or, for a classic touch, with sugar and a dollop of sour cream.

Tips & Variations

If serving with sugar and sour cream, reduce the salt and omit black pepper to balance the flavors.
For an easier prep, use a food processor to grate potatoes and onion quickly.
Leftover pancakes can be reheated in a skillet to retain their crispiness.

Storage

Store leftover potato pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep them crispy, or warm them in an oven at 350°F (175°C) for about 10 minutes.

How to Serve

A white plate holds seven golden-brown potato pancakes arranged in a circle, each with a crispy, uneven edge and a textured surface showing grated potato strands. In the center of the plate, a small white bowl contains a creamy white sauce with soft peaks. The plate rests on a white marbled surface, with a gray cloth partially visible at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Placki Ziemniaczane without onion?

Yes, you can omit the onion if you prefer or if you plan to serve the pancakes with sugar and sour cream. This will give a milder flavor.

What can I serve with Polish potato pancakes?

They are traditionally served with sour cream and sometimes sprinkled with sugar. They also pair well with applesauce, mushroom sauce, or smoked salmon for a savory variation.