Polish Potato Pancakes


Polish Potato Pancakes Recipe: A Delicious and Easy Dish


Polish potato pancakes, known as placki ziemniaczane in Polish, are a popular dish in Poland and around the world. They are made with grated potatoes, eggs, flour, and seasonings, and are often served with sour cream or applesauce. These pancakes are simple to make and are a delicious alternative to traditional breakfast pancakes. In this article, we’ll guide you through the steps to make this tasty dish.

βž” 𝐈𝐧𝐠𝐫𝐞𝐝𝐒𝐞𝐧𝐭𝐬:


β–’ 4 large potatoes, peeled and grated

β–’ 1 small onion, grated

β–’ 2 eggs

β–’ 1/4 cup all-purpose flour

β–’ 1 tsp salt

β–’ 1/4 tsp black pepper

β–’ Vegetable oil for frying


βž” 𝙄𝙣𝙨𝙩𝙧π™ͺπ™˜π™©π™žπ™€π™£π™¨:


β€” Grate the potatoes: Grate half of the potatoes and the onion on the big holes of a box grater, then grate the remaining potatoes on the small holes of a box grater. Mix together with 1 teaspoon of salt and let stand for 15 minutes.


β€” Drain the potatoes: After this time squeeze out as much water as you can from the potatoes, reserving the water in another bowl (!) (I’m just taking a handful of grated potatoes and squeeze them out with my hands, but you can also use a fine mesh-strained and a spoon or wrap the potatoes in a clean kitchen cloth to do it). Discard the liquid from the bowl, leaving a thick white paste that will be at the bottom of the bowl (potato starch).


β€” Combine with the other ingredients: Combine the grated and drained potatoes and onion with a lightly beaten egg, and potato starch together. Season lightly with salt (the mixture should be at this point lightly salty) and generously with black pepper.


β€” Fry: Pour a couple of tablespoons of frying oil into the pan and warm it up over medium or medium-high heat (the amount of oil will depend on how big the pan is, there should be enough oil to cover a minimum of 1/3 of the thickness of the pancakes, and better would be at least 1/2 of their thickness). When the oil is hot, scoop 3-4 heaped tablespoons of batter onto the pan (or as many as will fit in your pan without overcrowding the pancakes, about 1 heaped tablespoon of batter per pancake), flatten it with a fork into rounds about 1/4 – 1/3 inch (1/2 – 3/4 cm) thick. Cook until golden then flip over and cook on the other side until golden.

Transfer to a plate lined with paper towels to drain the excess fat.




β€” Enjoy!


βž”Tips and Variations:


1- To make the pancakes crispier, try using a mixture of butter and vegetable oil for frying.


2- Add some grated garlic or chopped fresh herbs to the potato mixture for additional flavor.


3- You can also try adding some grated cheese to the mixture before frying for a cheesy twist on this classic dish.


4- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

5- Simply reheat in a skillet over medium heat until hot and crispy.



βž” In conclusion, Polish potato pancakes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. With just a few simple ingredients, you can create a flavorful and satisfying meal that will impress your family and friends. Give this recipe a try and enjoy the taste of Poland from the comfort of your own home.





Please let me know how it turned out!


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