Placki Ziemniaczane: Polish Potato Pancakes

Ingredients

• 2.2 lb (1 kg)starchy potatoes
• 2 (5 oz, 140 g)yellow or white onions (for savoury pancakes only)
• 2garlic cloves (for savoury pancakes only)
• 2eggs
• 2–3 tablespoonsplain flour
• 1 tablespoonsour cream (optional)
• to tastesalt
• to tastefreshly ground black pepper
• for fryingrapeseed oil
• 4–5 tablespoonssour cream or natural yoghurt
• 2–3 tablespoonschopped chives or dill

Instructions

1. 1

   Grate the vegetables

   Peel the potatoes and onions. Grate them using the medium holes of a box grater or the grating disc of a food processor.

2. 2

   Drain the potatoes

   Set a strainer over a large bowl, add the grated potato mixture and press it. Keep the liquid that drains into the bowl.

3. 3

   Mix the batter

   Combine the potato and onion mixture with the eggs and flour. For savoury pancakes, add the minced garlic.

4. 4

   Save the starch

   Carefully pour away the liquid in the bowl, leaving the thicker potato starch settled at the bottom. Stir that starch into the potato mixture.

5. 5

   Season the mixture

   Add 1 tablespoon of sour cream, if using, and season generously with salt and black pepper. Mix well with a spatula.

6. 6

   Fry until golden

   Fry the pancakes in rapeseed oil for roughly 3–5 minutes on each side, until golden.

7. 7

   Drain the pancakes

   If you like, transfer the fried pancakes to a paper towel to remove excess oil before serving.

8. 8

   Add the toppings

   Serve with sour cream and chopped herbs. For a sweet version, sprinkle with icing sugar.

What are placki ziemniaczane?

Placki ziemniaczane are Polish potato pancakes, made from grated potatoes and fried until golden. They are a familiar comfort food, with a crisp outside and a tender, slightly chewy middle.

This version keeps the potato at the centre and uses the starch recovered from draining to help bind the mixture. Sour cream and herbs make a simple savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 82 calories, 2g protein, 8g carbs, 5g fat.

The potatoes provide most of the carbohydrate, while the eggs contribute protein and the frying oil and sour cream account for much of the fat. Serve with a vegetable salad or steamed vegetables alongside to add freshness and balance the plate.

Choosing and grating the potatoes

Starchy potatoes: these give the pancakes a cohesive texture and help the edges brown well.

Grating: medium holes create strands that retain some texture. A food processor with a grating disc works too, as long as the potatoes are grated rather than puréed.

Why the drained starch matters

Keep the liquid: pressing out some moisture helps the mixture fry rather than release lots of water into the pan.

Use the deposit: once the liquid is poured off, the thicker starch left at the bottom goes back into the batter. It helps hold the grated potato together.

Getting the mixture right

Flour: add the stated 2–3 tablespoons to bind the potato, egg and onion. The potato starch is also returned to the mixture, so the batter has more than one source of binding.

Seasoning: salt and freshly ground black pepper flavour the savoury version. Garlic is listed for that version only, while the optional spoonful of sour cream adds moisture.

Frying for crisp edges

Oil: use rapeseed oil for frying and cook the pancakes on both sides for roughly 3–5 minutes each. The recipe does not specify a pan temperature, so watch the colour as they cook.

Doneness: look for a golden surface before turning, and cook the second side until golden too. Move cooked pancakes to paper towel if you want to remove excess oil.

Toppings and serving

Savoury: serve the pancakes with sour cream or natural yoghurt and a scattering of chopped chives or dill.

Sweet: the method also suggests icing sugar for a sweet version. The onions and garlic are specified for savoury pancakes only.

Recipe notes & tips

• Use a bowl beneath the strainer so you can recover the potato starch.
• Press the grated mixture over the bowl, rather than discarding the drained liquid straight away.
• Measure the flour within the stated 2–3 tablespoon range.
• Cook each side until golden, allowing roughly 3–5 minutes per side.
• Serve soon after frying for the crispest texture.

Variations

• Savoury garlic: include the minced garlic as directed for the savoury version.
• Herb topping: choose chopped chives or dill to finish the pancakes.
• Yoghurt topping: use natural yoghurt instead of sour cream for serving.
• Sweet finish: omit the savoury-only onions and garlic and dust the cooked pancakes with icing sugar.
• Creamier batter: add the optional tablespoon of sour cream to the mixture.

Common mistakes to avoid

• Discarding the potato water: let the starch settle and add the deposit back to the mixture.
• Skipping the pressing: press the grated potatoes over a bowl to drain away excess liquid.
• Overcooking the first side: check for a golden surface and use the stated 3–5 minute range as a guide.
• Forgetting the garlic distinction: add it for savoury pancakes only.
• Serving without draining: transfer the fried pancakes to paper towel first if you want to remove excess oil.

How to store

Refrigerate leftover pancakes in a covered container and eat within 2 days. Reheat in a frying pan until hot; this helps revive their crispness better than serving them cold.

Frequently asked questions