These Polish potato pancakes, known as placki ziemniaczane, are crispy golden discs of grated potatoes and onion, bound with egg and a touch of flour, then fried until crunchy outside and tender inside. This recipe delivers the classic balance of savory potato flavor with a light, lacy edge, and it works because the potatoes are squeezed dry and the batter is kept simple—letting the potato shine. Serve them hot with a dollop of sour cream or applesauce for a comforting, rustic meal.
Ingredients
- 2 lb (900 g) russet potatoes (about 4 large), peeled
- 1 small yellow onion (about 4 oz / 115 g), peeled
- 2 large eggs, lightly beaten
- 3 tbsp (24 g) all-purpose flour
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (120 ml) vegetable oil, for frying (or more as needed)
Instructions
- Grate the potatoes and onion using a box grater or a food processor with a grating disc. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Discard the liquid (or reserve the starchy sediment if you like, though it’s not necessary).
- In a large bowl, combine the squeezed potato-onion mixture with the beaten eggs, flour, salt, and pepper. Stir until well mixed. The batter should be thick but spoonable; if it looks too dry, add 1 tablespoon of water.
- Heat a large skillet (preferably cast iron or non-stick) over medium-high heat and add enough oil to coat the bottom generously, about 1/4 inch (6 mm) deep. Wait until the oil shimmers—a drop of batter should sizzle immediately when added.
- Drop spoonfuls of the batter (about 2 tablespoons each) into the hot oil, flattening gently with the back of the spoon to form 3-inch (8 cm) pancakes. Do not overcrowd; cook in batches of 3-4.
- Fry for 3-4 minutes per side, until deep golden brown and crispy. Flip carefully with a spatula. The pancakes should be cooked through; if they brown too quickly, reduce the heat to medium.
- Transfer the cooked pancakes to a paper towel-lined plate to drain. Repeat with the remaining batter, adding more oil to the skillet as needed and letting it reheat between batches.
- Serve immediately while hot and crispy.
Tips
- Dry the potatoes well: The single most important step is squeezing out the excess moisture. Wet batter leads to soggy, greasy pancakes. Take your time and really press the towel.
- Use starchy potatoes: Russets or other starchy varieties give the crispiest results. Waxy potatoes (like red or new potatoes) hold more moisture and will make the pancakes denser.
- Don’t skip the onion: Onion adds moisture and flavor, but it also helps prevent the potatoes from browning too quickly. If you prefer a milder taste, you can grate the onion and squeeze it separately, adding only the dry pulp.
- Keep them warm in the oven: If making a large batch, keep the finished pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven while you cook the rest. This keeps them crisp without steaming.
Serving Suggestions
Classic Polish sides are sour cream and applesauce—the tangy sour cream cuts the richness, while sweet applesauce complements the savory potato. For a heartier meal, serve with a dollop of mushroom sauce, a side of sauerkraut, or alongside a piece of roasted pork. A sprinkle of fresh dill or chives adds a bright finish.
Variations
- Cheesy: Stir in 1/2 cup (50 g) of grated cheddar or Parmesan into the batter for a richer, more indulgent pancake.
- Herbed: Add 1 tablespoon of chopped fresh dill, parsley, or chives to the batter.
- Zucchini: Replace half the potatoes with grated zucchini (squeezed dry) for a lighter, greener version.
- Sweet potato: Swap the russets for sweet potatoes and reduce the salt slightly; these pair beautifully with a honey-cinnamon applesauce.
Storage and Reheating
Leftover pancakes can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp. Avoid the microwave, which will make them soggy. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 10-12 minutes.
Frequently Asked Questions
Can I make the batter ahead of time? It’s best to make the batter fresh, as the potatoes will oxidize and turn gray, and they will release more liquid as they sit. If you must prep ahead, grate and squeeze the potatoes, then cover and refrigerate for up to 2 hours before mixing in the egg and flour.
Why are my pancakes falling apart? Usually it’s because the batter is too wet or there isn’t enough egg/flour to bind it. Make sure you squeeze the potatoes very well, and if the mixture seems loose, add another tablespoon of flour.
Can I bake these instead of frying? Yes, for a lighter version, brush a baking sheet with oil and bake at 425°F (220°C) for 10 minutes, flip, and bake for another 10-15 minutes until golden. They won’t be as crispy as fried, but they’re still tasty.
What oil is best for frying? Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower. Olive oil has a lower smoke point and a strong flavor that can overwhelm the delicate potato taste.
Can I use a food processor to grate the potatoes? Absolutely—a food processor with a grating disc saves time and produces consistent shreds. Just be careful not to over-process into a paste.
How do I keep them crispy for a crowd? As mentioned, keep them in a single layer on a wire rack in a low oven (200°F/95°C) until ready to serve. Avoid stacking them, which traps steam and softens the crust.
Related
- Flour Sifting Machine: How to Sift Flour by Hand
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