How to Make the Perfect Crispy Polish Potato Pancakes Placki
Polish · Easy · 35 min · 4 servings
Placki ziemniaczane are irresistibly crispy pan-fried potato pancakes that are golden on the outside and soft on the inside. They are a beloved Polish comfort food enjoyed as a main dish topped with sour cream or as a side alongside meat dishes.
Why this recipe works
This Crispy Polish Potato Pancakes Placki recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 large russet potatoes peeled and grated
- 1 medium onion grated
- 2 large eggs beaten
- 3 tablespoons all-purpose flour
- 0.5 cup vegetable oil for frying
- 0.5 cup sour cream for serving
Step by step instructions
Step 1: Prepare the Potato Mixture
Grate the peeled potatoes and onion using the fine side of a box grater then place the mixture into a clean kitchen towel. Squeeze out as much liquid as possible because removing excess moisture is the key to achieving maximum crispiness.
Step 2: Mix the Batter
Transfer the squeezed potato and onion mixture to a large bowl and add the beaten eggs and flour. Season generously with salt and pepper then stir everything together until a cohesive batter forms.
Step 3: Fry Until Golden
Heat vegetable oil in a large heavy skillet over medium-high heat until shimmering. Drop heaping tablespoons of batter into the pan and flatten slightly with the back of a spoon then fry for 3 to 4 minutes per side until deeply golden and crispy.
Step 4: Drain and Serve
Transfer the cooked placki to a plate lined with paper towels to drain any excess oil for 2 minutes. Serve immediately while hot with a generous dollop of sour cream or applesauce on the side.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all-purpose flour → potato starch for a lighter and crispier texture that is also gluten-free
- sour cream → Greek yogurt for a lighter topping with a similar tangy flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing out enough moisture from the potatoes which results in soggy pancakes that do not crisp up
- Using oil that is not hot enough which causes the pancakes to absorb too much oil and become greasy
Nutrition facts
Per serving: 290 calories, 7g protein, 36g carbs, 14g fat, 3g fiber.
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