Placki Ziemniaczane (Polish Potato Pancakes)
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.
Ingredients
- 2 pounds starchy potatoes 900g; 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
Method
Step 1 — Grate 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.
Step 2 — Mix 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.
Step 3 — Fry 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.
Notes
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.