Crispy Polish Potato Pancakes (Placki Ziemniaczane) — 5 Ingredients, 20 Minutes
My American friends call these “those crispy potato things.” My babcia would be horrified. They’re PLACKI. And they’re one of the simplest, most satisfying things you’ll ever make.
Placki ziemniaczane (pronounced “PLAHTS-kee zhyem-nyah-CHA-neh”) are Polish potato pancakes — grated raw potato mixed with egg and a little flour, fried in oil until impossibly crispy on the outside and soft in the middle. Five ingredients. Twenty minutes. A dish that’s been feeding Polish families since the 17th century when monasteries first started making them.
These are the fastest Polish comfort food in my rotation. When I need dinner on the table in under half an hour with ingredients I always have, placki are the answer. My kids eat them plain with sour cream. I add a spoonful of sriracha to mine. Babcia would have opinions about that, but babcia isn’t here and I have a chilli habit.
Placki vs Latkes vs Hash Browns — What’s the Difference?
If you’ve had Jewish latkes or American hash browns, you’re in familiar territory — but there are real differences:
Placki ziemniaczane use finely grated potato, are shallow-fried, and traditionally served with sour cream, goulash, or (controversially) sugar. Latkes are similar but can be coarser in texture, sometimes include matzo meal, and are associated with Hanukkah. Hash browns use shredded or diced potatoes, are often thicker, and skip the egg. Rösti (Swiss) use coarsely grated potato, no egg, and are often baked.
Before World War II, Polish and Jewish culinary traditions were deeply connected — placki and latkes evolved side by side for centuries. The fact that both communities independently perfected fried potato pancakes tells you everything about how good this idea is.
The Secret: Keep the Potato Starch
This is the single most important tip for perfect placki, and the one most English-language recipes either skip or explain badly.
When you grate raw potatoes, they release liquid. Most people drain this liquid and throw it away. Don’t. Let it sit for a few minutes and a layer of white potato starch will settle at the bottom of the bowl. Carefully pour off the liquid but keep that starch. Add it back into the grated potato mixture. This starch is nature’s binding agent — it holds your pancakes together without needing much flour and makes them crispier.
My babcia never used flour at all. Just potatoes, egg, onion, and the potato’s own starch. That’s the old-school method, and it produces the best results.
Ingredients You’ll Need
- • 2 pounds (900g) starchy potatoes — Russet or Yukon Gold
- • 1 medium yellow onion
- • 2 large eggs
- • 1-2 tablespoons all-purpose flour (or skip it and use only potato starch — see tip above)
- • 1 teaspoon salt
- • Freshly ground black pepper
- • Oil for frying — vegetable, sunflower, or lard for the most traditional flavour
Optional add-ins for the savoury version: 1 clove of minced garlic, a pinch of dried marjoram, or finely chopped fresh chives in the batter.
How to Make Placki Step by Step
1
1Grate the Potatoes and Onion
Peel the potatoes and grate them using the fine holes of a box grater or a food processor with a grating disc. Grate the onion the same way and add it to the potatoes. If using a food processor, pulse rather than process — you want shreds, not purée.
Place the grated mixture in a fine-mesh sieve or cheesecloth over a bowl. Press out as much liquid as possible. Let the liquid sit undisturbed for 3-5 minutes so the starch settles. Carefully pour off the liquid, leaving the white starch at the bottom. Scrape that starch back into the potato mixture.
2
2Mix the Batter
Add the eggs, flour (if using), salt, and pepper to the potato mixture. Stir until everything is well combined. The batter should be thick but spoonable — not runny. If it’s too wet, add another tablespoon of flour.
3
3Fry Until Crispy
Heat a generous layer of oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately on contact.
Spoon about ¼ cup of batter per pancake into the hot oil, flattening each one with the back of the spoon to about ¼ inch thick. Don’t overcrowd — leave space between each pancake.
Fry for 3-4 minutes per side until deeply golden and crispy around the edges. The edges should be lacy and crunchy — that’s the best part. Transfer to a paper towel-lined plate.
Serve immediately. Placki wait for nobody.
Tips for the Crispiest Placki
💡 Pro Tips
✓ Squeeze out ALL the moisture. This is the number one reason placki come out soggy. Really press that grated potato dry. Use a cheesecloth and wring it if you have to.
✓ Keep the potato starch. It’s free binding and crispiness. Don’t throw it away with the liquid.
✓ Hot oil, medium-high heat. If the oil isn’t hot enough, the pancakes absorb it and become greasy instead of crispy.
✓ Don’t make them too thick. Thin pancakes = more crispy surface area. Thick ones stay raw in the middle.
✓ Work fast. Grated potato oxidises and turns grey quickly. Make and fry the batter within 15-20 minutes of grating.
✓ Eat them immediately. Placki are best the second they come out of the pan. They don’t reheat well — the crispiness doesn’t survive.
How to Serve Placki Ziemniaczane
This is where Poles have strong opinions. There are two camps:
Savoury: A generous dollop of sour cream and chopped chives. This is the most common way. For a full meal, serve under a ladle of Hungarian-style goulash (placki po węgiersku — a hugely popular Polish dish) or with a mushroom sauce.
Sweet: A sprinkle of powdered sugar, or with applesauce or jam. Yes, really. Sweet placki are a beloved Polish comfort food, especially for kids. My daughter dips them in strawberry jam and I’ve stopped fighting it.
My twist: Sour cream mixed with sriracha or chili crisp oil. It’s not traditional. My babcia would raise an eyebrow. But it’s incredible.
Storage
Fridge: Store leftover placki in a single layer in an airtight container for up to 2 days. Reheat in a hot skillet with a little oil to re-crisp them — not the microwave.
Freezer: You can freeze raw batter as individual portioned patties on a parchment-lined tray, then transfer to a freezer bag. Fry from frozen, adding an extra minute per side. Alternatively, freeze cooked placki and reheat in the oven at 200°C / 400°F for 10 minutes.
More From Polish Mom
Authentic Pierogi (Potato-Cheese) · Żurek (Sour Rye Soup) · Kotlet Schabowy (Breaded Pork Cutlet) · Bigos (Hunter’s Stew)