Description
Crispy Polish Potato Pancakes, also known as Placki Ziemniaczane, are golden-brown pancakes made from grated potatoes, onion, and simple seasonings, fried to perfection for a crunchy exterior and tender inside.
Ingredients
Scale
- 4 large russet potatoes, peeled
- 1 medium onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp baking powder (optional, for extra crispiness)
- Vegetable oil, for frying
- Sour cream or applesauce, for serving
Instructions
- Grate the peeled potatoes and onion using the fine side of a box grater or a food processor.
- Place the grated mixture in a clean kitchen towel and squeeze out as much liquid as possible.
- Transfer to a bowl and add eggs, flour, salt, pepper, and baking powder (if using). Mix well until combined.
- Heat a generous amount of vegetable oil in a skillet over medium-high heat.
- Spoon about 2 tablespoons of the potato mixture into the hot oil for each pancake, flattening slightly with the back of the spoon.
- Fry for 3–4 minutes per side, or until pancakes are golden brown and crispy.
- Remove pancakes and drain on paper towels to remove excess oil.
- Serve hot with sour cream or applesauce on the side.
Notes
- Use starchy potatoes like russets for the crispiest texture.
- Ensure you squeeze out as much liquid as possible to prevent soggy pancakes.
- Keep cooked pancakes warm in a 200°F (93°C) oven while frying the rest.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Polish potato pancakes, crispy potato pancakes, placki ziemniaczane, traditional Polish recipe