Here’s a classic recipe for Polish Potato Pancakes (Placki ziemniaczane)—crispy on the outside, tender on the inside, and traditionally served with sour cream or applesauce.
Ingredients (Serves 4)
- 4 medium potatoes (about 600 g / 1.3 lb), peeled
- 1 small onion
- 1–2 eggs
- 3–4 tbsp all-purpose flour
- Salt and black pepper to taste
- Oil or clarified butter for frying
- Optional toppings: sour cream, applesauce, smoked salmon, or chives
Instructions
- Grate potatoes and onion:
Use a fine grater or food processor. Place grated potatoes and onion in a clean kitchen towel and squeeze out excess liquid. - Make the batter:
Transfer the grated potatoes and onion to a bowl. Add eggs, flour, salt, and pepper. Mix well to form a slightly thick batter. - Heat the pan:
In a large skillet, heat 2–3 tbsp oil or clarified butter over medium-high heat. - Fry the pancakes:
Drop spoonfuls of the batter into the hot oil, flatten slightly with a spatula. Fry 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels. - Serve:
Serve hot with sour cream, applesauce, or any topping you prefer.
💡 Tips:
- For extra crispiness, fry in batches and don’t overcrowd the pan.
- You can add a pinch of garlic powder or grated cheese to the batter for extra flavor.
- Leftovers can be reheated in a skillet or oven to retain crispiness.
If you want, I can also give a cheesy and herb-infused version that adds parmesan and fresh herbs for a richer flavor twist. Do you want me to share that?
