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