Polish Potato Pancakes Recipe
The Polish Potato Pancakes Recipe brings traditional placki ziemniaczane to your table, featuring grated potatoes and onions fried to golden crispiness with a soft interior. Simple ingredients like flour, egg, and seasonings create an authentic, hearty dish rooted in Polish heritage. These versatile pancakes work as a side or main, perfect for holidays or everyday meals. Easy to customize with herbs or garlic, they're budget-friendly and great for using up potatoes. Enjoy the satisfying crunch and flavor that makes this a beloved comfort food.
Equipment
- Box grater or food processor with grating attachment
- Clean kitchen towel or cheesecloth
- Large mixing bowl
- Whisk or Fork
- Large skillet or frying pan
- Spatula
- Paper towels for draining
- Measuring cups and spoons
Ingredients
- 2 pounds russet potatoes about 4 large, peeled
- 1 medium yellow onion
- 1 large egg
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon baking powder optional, for extra fluff
- Vegetable oil for frying about 1/2 cup
- Optional: 1 clove garlic minced, for added flavor
Instructions
Grate the Potatoes and Onion
- Peel the potatoes and onion, then grate them using the fine side of a box grater or a food processor. Work quickly to prevent browning, and mix them together in a large bowl. This step releases the starches that help bind the pancakes naturally.
Squeeze Out Excess Moisture
- Place the grated mixture in a clean kitchen towel or cheesecloth and twist tightly over a sink to wring out as much liquid as possible. Repeat if needed until the mixture feels dry to the touch. Removing water ensures crispier results without sogginess.
Mix the Batter
- Return the drained gratings to the bowl and stir in the egg, flour, salt, pepper, baking powder if using, and minced garlic if desired. Combine until just evenly mixed, avoiding overworking to keep the texture light. The batter should hold together loosely.
Heat the Oil
- Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high until shimmering but not smoking. Test by dropping a small bit of batter in—it should sizzle immediately. Proper heat prevents greasy pancakes.
Fry the Pancakes
- Scoop 2-3 tablespoons of batter per pancake into the hot oil, flattening slightly with a spatula to about 1/4 inch thick. Fry 3-4 at a time for 3-4 minutes per side until golden brown and crisp. Don’t overcrowd the pan to maintain even cooking.
Drain and Keep Warm
- Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven (200°F) while frying the rest. This step absorbs grease for a lighter finish.
Serve Immediately
- Plate the pancakes hot for the best texture and flavor. They crisp up best right from the pan, so aim to serve within minutes of frying.
Notes
When making this Polish Potato Pancakes Recipe, squeeze out as much moisture as possible from the grated potatoes to achieve maximum crispiness. Work quickly after grating to prevent browning, and maintain medium-high oil heat for even frying without sogginess. Adjust salt and pepper to taste, and consider adding baking powder for fluffier results. Serve hot to enjoy the best texture, and store leftovers in the fridge for up to 3 days, reheating in an oven for crispness.