Polish Potato Pancakes

Here is a guide to making traditional Polish potato pancakes, known as Placki Ziemniaczane.

They are a beloved comfort food in Poland—crispy on the outside, soft and flavorful on the inside. They are simple to make but require a bit of elbow grease!

The Secret to Perfect Placki

The key to getting that perfect crispy edge and soft center is removing as much liquid as possible from the raw potatoes. This stops the pancakes from becoming soggy or grey.

Ingredients

This recipe serves 4 as a main course or 6 as a side dish.

• 1 kg (2.2 lbs) starchy potatoes (e.g., Russet or Yukon Gold)

• 1 medium onion

• 2 large eggs

• 2-3 tablespoons all-purpose flour (or potato starch for a gluten-free version)

• 1 teaspoon salt

• ½ teaspoon black pepper

• Vegetable oil (for frying – sunflower or canola works best)

For serving (traditional options):

• Sweet: Apple sauce or sprinkled sugar

• Savory: Sour cream (gęsta śmietana) or a hearty beef or mushroom goulash (this is a very common main dish pairing)

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Instructions

Step 1: Prepare the Potato Mixture

1. Peel the potatoes and the onion.

2. Grate them. In Poland, this is done on a box grater with fine holes. You can use a food processor with a grating disc to save time.

   • Tip: Grate the onion with the potatoes. The onion juice helps prevent the potatoes from turning brown/black.

3. Drain the liquid. This is the most important step. Transfer the grated mixture to the center of a clean kitchen towel (or several layers of cheesecloth).

4. Twist the towel and squeeze firmly over the sink to wring out as much liquid as possible. You want the mixture to be quite dry. Pour the liquid out of the bowl, but look at the bottom of the bowl—you will see a white paste (potato starch). Scrape that off the bottom and add it back into the dry potato mixture.

5. Transfer the dry potato-onion mixture to a mixing bowl.

Step 2: Make the Batter

1. Add the eggs, flour, salt, and pepper to the potato mixture.

2. Mix thoroughly until combined. It will look like a lumpy, thick batter.

Step 3: Fry the Pancakes

1. Pour oil into a large frying pan (skillet) to a depth of about ½ cm (¼ inch). Heat the oil over medium-high heat until it shimmers.

2. Scoop a large spoonful of the batter (about ¼ cup) and place it in the pan. Gently flatten it with the back of the spoon to form a pancake about ½ inch thick.

3. Fry for 3-4 minutes per side, or until the edges are deep golden brown and crispy. Do not crowd the pan; fry in batches.

4. Remove the pancakes and place them on a plate lined with paper towels to drain excess oil. Keep them warm in a low-temperature oven while you finish the remaining batter.

Step 4: Serve

Serve them hot! For a traditional Polish dessert, dust them with sugar and serve with apple sauce. For a hearty dinner, top them with sour cream or a rich goulash.

Tips for Success

• Don’t skip the squeeze: Watery batter = soggy pancakes.

• Adjust the flour: If the batter feels too loose after squeezing, add another half tablespoon of flour. If it feels too dry, don’t worry—the heat will release some moisture.

• Cast iron is best: A cast-iron skillet holds heat perfectly and gives the best crispy crust.

• Keep them warm: If serving in batches, place finished pancakes on a baking rack in a 200°F (95°C) oven. If you stack them on a plate, they will steam and lose their crispiness.

Smacznego! (Enjoy your meal!)