Placki ziemniaczane (Polish Potato Pancakes)
Crisp-edged, tender-centered potato pancakes—a classic Polish breakfast or brunch that’s simple to make and irresistible with applesauce or a sprinkle of sugar.
AI image40 min
start to finish
20 min
hands on
Easy
difficulty
4
servings
Ingredients
Contains gluten, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
320 kcal6g protein45g carbs12g fat
An estimate, not a lab analysis.
Method
Peel the potatoes and the onion.
Grate the potatoes on the large holes of a box grater or in a food processor fitted with a coarse grater.
Grate the onion and add it to the grated potatoes.
Transfer the grated mixture to a clean kitchen towel or cheesecloth, gather the edges and squeeze over the sink to remove as much liquid as possible.
Put the drained potato-onion shreds into a large bowl.
Add the egg, flour, salt and pepper to the bowl and stir until evenly combined; the mixture should hold together but remain loose.
Heat 1 tablespoon of oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
Spoon about 1/3 cup of the potato mixture into the skillet for each pancake and flatten gently to about 1/4 inch thick.
Cook the pancakes on the first side until the edges are browned and the underside is deep golden, about 5 minutes.
Flip each pancake with a thin spatula and cook the second side until golden and crisp, about 4 minutes.
Transfer cooked pancakes to a paper towel–lined plate to drain and keep warm; add more oil to the pan as needed and repeat with remaining batter.
Serve the placki hot with applesauce or a light dusting of sugar, or both.
Worth knowing
- Use starchy potatoes (russet) for the best texture — they crisp up well. Waxy potatoes will make softer, less crisp pancakes.
- Squeeze the grated mixture well; excess moisture prevents browning and makes pancakes soggy.
- Don’t overcrowd the pan—give pancakes room so they fry rather than steam.
- If you need a gluten-free version, replace the flour with 2 tablespoons potato starch plus 1 tablespoon rice flour and keep the egg.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianBudgetMeal prepKid friendly
Watch someone make it
A different recipe for the same dish, by a cook who has spent years on it.
More Polish cooking
An original Restaurant Pro recipe — our own composition in the idiom of Polish cooking, not any restaurant's recipe. Written to be vegetarian as listed.