Polish Potato Pancakes, known as Placki Ziemniaczane, are a beloved traditional dish that delivers crisp edges, tender centers, and rich, savory flavor. Made primarily from grated potatoes and simple pantry ingredients, these pancakes are pan-fried until beautifully golden and irresistibly crunchy. They are deeply rooted in Polish home cooking and are enjoyed as a main dish, side, or even a snack.
The first time I made Placki Ziemniaczane, I was amazed at how such humble ingredients could create something so satisfying. The key lies in squeezing out excess moisture from the potatoes to achieve maximum crispness. I once served them with a dollop of sour cream and a sprinkle of fresh dill, which added brightness and contrast to the warm, crispy pancakes. Whether enjoyed savory or slightly sweet, Polish Potato Pancakes remain a comforting classic.
Why You’ll Love This Recipe
Polish Potato Pancakes are simple yet incredibly flavorful. Their crispy exterior and soft interior create a satisfying texture contrast.
They are made with affordable, everyday ingredients and come together quickly. This makes them ideal for both weeknight meals and traditional gatherings.
Another reason to appreciate this recipe is its versatility. They can be served with sour cream, applesauce, mushroom sauce, or even as a side to roasted meats. The recipe adapts easily to different tastes while maintaining its authentic charm.
Polish Potato Pancakes (Placki Ziemniaczane): Crispy, Golden, and Comforting
- Total Time: 35 minutes
- Yield: 10 pancakes
- Diet: Vegetarian
Description
Crispy and golden Polish Potato Pancakes (Placki Ziemniaczane) made with freshly grated potatoes and onions, pan-fried to perfection. Traditionally served with sour cream or applesauce for a comforting classic dish.
Ingredients
- 2 lbs russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- Sour cream or applesauce for serving (optional)
Instructions
- Grate potatoes and onion using a box grater or food processor.
- Place grated mixture in a clean kitchen towel and squeeze out excess liquid.
- Transfer to a bowl and mix in eggs, flour, salt, and pepper until combined.
- Heat about 1/4 inch of vegetable oil in a skillet over medium heat.
- Scoop 2 tablespoons of batter into the skillet and flatten slightly.
- Fry for 3-4 minutes per side until golden brown and crispy.
- Drain on paper towels and keep warm.
- Serve immediately with sour cream or applesauce if desired.
Notes
- Squeeze potatoes well to achieve crispiness.
- Fry in batches without overcrowding the pan.
- Best served fresh and hot.
- Leftovers can be reheated in a skillet to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Polish
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Russet potatoes
Provide the starchy base necessary for crisp pancakes.
Onion
Adds savory depth and subtle sweetness.
Eggs
Bind the mixture and provide structure.
All-purpose flour
Helps hold the batter together.
Salt
Enhances the natural flavor of the potatoes.
Black pepper
Adds mild warmth.
Vegetable oil
Used for frying to achieve golden crispness.
Sour cream (optional)
Served as a traditional topping.
Applesauce (optional)
Adds a sweet contrast to the savory pancakes.
Directions
Peel and grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
Grate the onion and combine it with the drained potatoes in a mixing bowl.
Add eggs, flour, salt, and black pepper. Mix thoroughly until evenly combined.
Heat a thin layer of vegetable oil in a large skillet over medium heat.
Scoop spoonfuls of the potato mixture into the skillet, flattening each slightly with the back of a spoon.
Fry for 3–4 minutes per side, or until golden brown and crisp.
Transfer to a paper towel-lined plate to remove excess oil.
Serve hot with sour cream or applesauce if desired.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 20 minutes
Cooking time: 15–20 minutes
Total time: About 40 minutes
Storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to three days.
Reheat in a skillet over medium heat or in the oven at 180°C (350°F) until crisp again. Avoid microwaving, as it may soften the texture.
Freezing is possible for up to one month. Reheat directly from frozen in the oven for best results.
Variations and Customizations
Polish Potato Pancakes can be adapted in several ways. Some variations include adding minced garlic or chopped parsley for extra flavor.
I have tried incorporating a small amount of grated carrot, which added subtle sweetness and color.
For a gluten-free version, substitute flour with potato starch.
You can also serve them topped with mushroom gravy for a heartier meal. If you prefer a crispier texture, use a slightly thinner layer of batter when frying.
For a lighter version, bake them in the oven brushed lightly with oil, though the traditional method is pan-frying.
Nutrition and Dietary Info
Approximate values per serving (based on 4 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 360 kcal |
| Protein | 8 g |
| Carbohydrates | 48 g |
| Fat | 16 g |
| Saturated Fat | 3 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 420 mg |
Values may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Squeeze Thoroughly
Removing excess liquid ensures crisp pancakes.
Fry in Batches
Avoid overcrowding the pan to maintain temperature.
Use Medium Heat
Too high heat can burn the exterior before cooking through.
Serve Immediately
They are best enjoyed fresh and hot.
FAQs
Can I prepare the batter in advance?
It is best used immediately to prevent discoloration.
Why are my pancakes soggy?
Excess moisture may not have been removed from the potatoes.
Can I use sweet potatoes?
Yes, though the flavor will differ from traditional placki.
Are these gluten-free?
Not traditionally, but they can be made gluten-free with starch substitutes.
What oil is best for frying?
Neutral oils such as vegetable or sunflower oil work well.
Can I bake instead of fry?
Yes, but they may be less crispy than pan-fried versions.
Conclusion
Polish Potato Pancakes (Placki Ziemniaczane) are a timeless comfort food known for their crispy texture and savory flavor. Made from simple ingredients and easy to customize, they remain a cherished staple in Polish cuisine. Whether served with sour cream or applesauce, these golden pancakes are sure to satisfy.
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