Ah, you’re talking about Polish potato pancakes, also known as “placki ziemniaczane”. 🥔 These are crispy, golden potato pancakes often served with sour cream, applesauce, or a savory topping. Here’s a full recipe:
Ingredients (for 4 servings)
- 4 medium potatoes (~2 lbs), peeled
- 1 small onion
- 2 eggs
- 3–4 tbsp all-purpose flour
- Salt and pepper, to taste
- Oil for frying (vegetable or canola)
Instructions
1️⃣ Grate Potatoes and Onion
- Use a box grater or food processor to finely grate the potatoes and onion.
- Place in a clean kitchen towel and squeeze out excess moisture — this helps them get crispy.
2️⃣ Make the Batter
- Transfer grated potatoes and onion to a bowl.
- Add eggs, flour, salt, and pepper.
- Mix until combined — the mixture should hold together but still be slightly loose.
3️⃣ Fry the Pancakes
- Heat 2–3 tbsp oil in a large skillet over medium heat.
- Scoop 2–3 tbsp of the potato mixture per pancake, flatten gently in the pan.
- Fry 3–4 minutes per side, until golden brown and crispy.
- Transfer to a plate lined with paper towels to absorb excess oil.
4️⃣ Serve
- Traditionally served with:
- Sour cream
- Applesauce
- Optional: smoked salmon, mushroom sauce, or sugar for a sweet version
💡 Tips for Perfect Polish Potato Pancakes
- Squeeze out as much liquid as possible for crispier results.
- Don’t overcrowd the pan — fry in batches.
- Keep cooked pancakes warm in the oven at 200°F (95°C) while frying the rest.
If you want, I can also give a variation that’s extra crispy and light, which is a trick many Polish grandmothers use to make them restaurant-quality.
Do you want me to do that?
