Szechuan Placki (Spicy Potato Pancakes)
Szechuan peppercorns in placki dough is my most controversial decision since I put kimchi in pierogi. And just like the kimchi pierogi, the initial reaction was scepticism followed by enthusiastic eating followed by requests for "those spicy pancakes again."
Ingredients
For the Spicy Placki
- 2 pounds starchy potatoes, peeled 900g
- 1 medium onion
- 1 egg
- 2 tablespoons flour
- 1 tablespoon Szechuan peppercorns, toasted and ground
- 1/2 teaspoon white pepper
- Salt
- Vegetable oil for frying
Chilli Crisp Sour Cream
- 1/2 cup sour cream
- 2 tablespoons chilli crisp Lao Gan Ma or similar
- 1 teaspoon sesame oil
- Squeeze of lime
Method
Toast and Grind the Peppercorns
- Toast Szechuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant and slightly smoking. Grind in a mortar and pestle or spice grinder. The toasting activates the numbing compound (hydroxy-alpha-sanshool, if you want the science) and deepens the citrusy, floral aroma. Raw Szechuan peppercorns taste flat. Toasted ones taste alive.
Make the Placki Dough
- Grate the potatoes and onion on the fine side of a box grater (or use a food processor). Transfer to a clean kitchen towel and squeeze out ALL the liquid. This is the same critical step from regular placki — wet potatoes = steamy, soggy pancakes. Dry potatoes = crispy, golden pancakes. Mix the squeezed potato with egg, flour, ground Szechuan peppercorns, white pepper, and salt.
Fry
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Drop tablespoons of the mixture into the hot oil and flatten with a spatula. Fry 3-4 minutes per side until deeply golden and crispy. The edges should be lacy and shatteringly crunchy. Drain on paper towels. Season with a tiny extra pinch of ground Szechuan peppercorn while still hot.
Make the Chilli Crisp Sour Cream
- Stir together sour cream, chilli crisp (include the crunchy bits), sesame oil, and lime juice. This is Polish sour cream meets Chinese condiment — creamy, crunchy, spicy, tangy. It's the dipping sauce these placki were born for.