🥔 Polish Potato Pancakes (Placki Ziemniaczane)
Crispy on the outside and soft on the inside, these traditional Polish potato pancakes are simple, comforting, and incredibly delicious. They’re pan-fried until golden and can be served savory or slightly sweet.
🌿 Ingredients (Serves 4)
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4 medium potatoes, peeled
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1 small onion
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1 large egg
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3 tablespoons all-purpose flour
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½ teaspoon salt
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¼ teaspoon black pepper
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Oil for frying (vegetable or sunflower oil)
Optional toppings
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Sour cream
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Applesauce
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Fresh dill or parsley
🔥 Instructions
1️⃣ Grate the Potatoes
Grate the potatoes and onion using a box grater or food processor.
2️⃣ Remove Excess Moisture
Place the grated mixture in a clean towel and squeeze out as much liquid as possible.
(This helps make the pancakes crispy.)
3️⃣ Make the Batter
In a bowl combine:
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grated potatoes and onion
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egg
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flour
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salt and pepper
Mix well until combined.
4️⃣ Fry the Pancakes
Heat about 2–3 tablespoons oil in a skillet over medium heat.
Scoop about 2 tablespoons of batter for each pancake and flatten slightly.
Cook 3–4 minutes per side until golden brown and crispy.
5️⃣ Drain
Transfer to a paper towel-lined plate to remove excess oil.
🥗 Serving Ideas
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Serve with sour cream and fresh dill (traditional savory way)
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Top with smoked salmon and yogurt sauce
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Serve with applesauce for a sweet twist
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Pair with a fresh cucumber salad
🧮 Approximate Nutrition (Per Serving)
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Calories: 220–260
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Carbs: 30–35g
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Protein: 5–6g
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Fat: 9–12g
❓ Q & A
Q: Why are my pancakes soggy?
Too much moisture in the potatoes. Always squeeze them well before mixing.
Q: Can I make them gluten-free?
Yes, substitute flour with potato starch or rice flour.
Q: Can I bake them instead of frying?
Yes. Bake at 200°C (400°F) for about 20–25 minutes, flipping halfway.
Q: Can I store leftovers?
Yes, refrigerate up to 3 days and reheat in a skillet for crispiness.
