Placki ziemniaczane

Nutrition · per serving

Steps

1. 1

   Peel the potatoes and grate them on the fine side of a box grater. Grate the onion the same way. Transfer both to a clean kitchen towel or sieve and squeeze out as much liquid as possible; this is key for crisp pancakes and helps them fry faster.

   500 g starchy potatoes, peeled80 g onion
2. 2

   Place the squeezed potato and onion mixture in a bowl. Add the egg, flour, salt, and pepper, then mix until evenly combined into a thick batter. If it looks very loose, let it stand for 1 minute and stir again; the potato starch will help bind it.

   500 g starchy potatoes, peeled80 g onion1 large egg30 g plain flour5 g fine salt1 g ground black pepper
3. 3

   Heat a large frying pan over medium-high heat and add half of the oil. When the oil shimmers, spoon in 4 small mounds of batter and flatten each to about 1 cm thick. Fry for 3-4 minutes on the first side until deep golden and lacy at the edges.

   60 ml neutral oil
4. 4

   Flip and fry for 2-3 minutes on the second side until crisp and cooked through. Adjust the heat as needed so they brown steadily without burning. Transfer to a plate lined with paper towel.

5. 5

   Add the remaining oil and fry the rest of the batter in the same way. Serve immediately while hot and crisp, with sour cream on the side or spooned over the top.

   60 ml neutral oil80 g sour cream

Origin & History

Placki ziemniaczane are one of Poland's best-known home-style potato dishes, popular across the country in both everyday and festive cooking. They likely developed from simple rural cooking traditions where potatoes became a staple and were turned into affordable, filling meals. Depending on the region, they may be served plain, with sour cream, sugar, or hearty stews.