✨ Crispy Polish Potato Pancakes – Golden and Irresistible!

These traditional Polish potato pancakes (known as placki ziemniaczane) are delightfully crispy on the outside and soft on the inside. Made from simple pantry ingredients, they’re perfect as a side dish, appetizer, or main course. Serve them with a dollop of sour cream or applesauce for a true comfort food experience.

Ingredients:

• 4 medium potatoes, peeled and grated

• 1 small onion, grated

• 2 large eggs

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• Vegetable oil, for frying

Instructions:

Step 1: Prepare the Potatoes

1. Peel and grate the potatoes using a box grater or food processor.

2. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is key for crispiness!

3. Transfer the dry potato shreds to a large mixing bowl.

Step 2: Add Onion and Mix

1. Grate the onion and add it to the potatoes.

2. Add in the eggs, flour, salt, and pepper.

3. Stir everything together until well combined. The mixture should be thick but spoonable.

Step 3: Fry the Pancakes

1. In a large skillet or frying pan, heat about ¼ inch of oil over medium-high heat until shimmering.

2. Scoop about 2 tablespoons of the potato mixture into the hot oil, flattening it into a pancake with the back of the spoon.

3. Fry for 2–3 minutes per side, or until golden brown and crispy.

4. Transfer the pancakes to a paper towel-lined plate to drain excess oil.

Repeat until all the batter is used, adjusting the heat as needed to prevent burning.

️ Serving Suggestions

• Serve immediately, while hot and crispy.

• Traditional toppings include:

  • Sour cream

  • Applesauce

  • Chive yogurt

  • Grated cheese or smoked salmon for a modern twist

Tips for Success

• Remove as much water as possible from the grated potatoes for ultra-crispy edges.

• Don’t overcrowd the pan – fry in batches for even browning.

• Keep cooked pancakes warm in a 200°F (90°C) oven while you finish the rest.

• For a slightly lighter version, use less oil and flatten pancakes thinner.

Storage & Reheating

• Refrigerate: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.

• Reheat: Reheat in a skillet or air fryer to regain crispiness. Avoid microwaving – it makes them soggy!

• Freeze: Freeze cooked pancakes with parchment paper between layers for up to 2 months. Reheat directly from frozen in a hot oven or pan.

❓ FAQ

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with potato starch, rice flour, or a gluten-free flour blend.

Can I add spices or herbs?

Absolutely. Try garlic powder, dill, parsley, or paprika for extra flavor.

Can I use a food processor?

Yes – use the shredding attachment for potatoes and onions to save time.

Nutrition (Per Pancake, Approximate)

• Calories: 110

• Fat: 6g

• Carbohydrates: 12g

• Protein: 2g

• Fiber: 1g

• Sugar: 1g

Note: Values are approximate and vary based on oil absorption and portion size.

Enjoy these golden, crispy Polish potato pancakes fresh out of the pan – they’re a nostalgic, crowd-pleasing treat that never goes out of style! ✨