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Traditional Polish Potato Pancakes (Placki Ziemniaczane)

A stack of perfectly golden-brown, crispy polish potato pancakes piled high on a white plate.

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Make authentic, crispy Polish potato pancakes using this straightforward recipe. These fritters have a crisp exterior and tender inside, perfect for serving with sour cream or applesauce.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil or lard, for frying

Instructions

  1. Grate the potatoes and onion using the fine side of a box grater or a food processor with a grating disc.
  2. Place the grated mixture in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over a bowl to remove as much liquid as possible. Discard the liquid.
  3. Transfer the dry potato and onion mixture to a large bowl.
  4. Add the eggs, flour, salt, and pepper to the bowl. Mix well until just combined. Do not overmix.
  5. Heat about 1/2 inch of vegetable oil or lard in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  6. Drop rounded tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form 3-inch pancakes. Work in batches to avoid overcrowding the pan.
  7. Fry for 3 to 5 minutes per side, until deeply golden brown and crisp.
  8. Remove the pancakes from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
  9. Serve immediately while hot with your preferred toppings.

Notes

  • Squeeze out all the liquid from the potatoes; this step is key to achieving crispy pancakes.
  • If the batter sits too long, it will release more liquid. Fry immediately after mixing.
  • For extra crispiness, use lard instead of vegetable oil for frying.
  • If the pancakes start to fall apart, add one more tablespoon of flour to the remaining batter.

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