Placki Ziemniaczane
Placki Ziemniaczane (PLAHTS-kee zheh-mnyah-CHAH-neh)
Polish Potato Pancakes
Crispy-edged, golden potato pancakes made from grated raw potatoes and onion, fried until shatteringly crunchy outside and tender within, served with sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: sour cream, chives
Accompaniments: mushroom sauce, applesauce
Instructions
-
1
Grate potatoes and onion on the fine side of a box grater. Squeeze out excess moisture through a clean cloth.
-
2
Mix grated potatoes and onion with eggs, flour, salt, and pepper until combined.
-
3
Heat a generous layer of oil in a large skillet over medium-high heat.
-
4
Drop spoonfuls of batter, flatten into thin rounds, and fry 3-4 min per side until deep golden and crispy.
-
5
Drain on paper towels. Serve hot with sour cream or mushroom sauce.
Did You Know?
Placki ziemniaczane are so beloved in Poland that the town of Rzeszow holds an annual potato pancake festival with competitive cooking.
Chef's Notes
Equipment Tips
- box grater
- large skillet
- paper towels
Garnishing
sour cream, chives
Accompaniments
mushroom sauce, applesauce
The Story Behind Placki Ziemniaczane
Potato pancakes arrived in Polish cuisine in the 18th century after potatoes became a staple crop. They became a symbol of resourceful Polish home cooking, transforming humble ingredients into a beloved comfort food enjoyed across all social classes.
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