Crispy Polish Potato Pancakes (Placki Ziemniaczane)

Polish potato pancakes are shallow fried to crispy perfection while still being soft on the inside.  They are incredibly simple to make and moreish-ly delicious. They make a great alternative to hash browns!

You might also like potato and zucchini fritters!

Polish potato pancakes (called 'placki ziemniaczane', pronounced 'platsky zhyemnyachane') are one of the most delicious comfort foods I know.  I have never met anyone who wouldn’t like them.  And what’s not to like!  Crispy on the outside, soft and moist on the inside, they are hard to resist.  Polish people love them so much they often serve them as a main meal, with a meat based or vegetarian stew, as well as a snack.

Potatoes are cheap and easy to grow so it is not wonder they are a staple in many other countries who all have their own version of potato pancake. It is popular in Germany, Austria and most of Eastern Europe, as well as Sweden, but also further afield in Iran and Korea. In Poland potato pancakes are made using a handful of the most basic pantry ingredients. They are quick and easy to put together and absolutely delicious!

Polish potato pancakes ingredients

• Potatoes: see below for details.
• Onion: adds flavour.
• Egg: helps bind the mixture.
• Salt and pepper to taste.
• Oil: for frying.

What potatoes to use 

Use everyday starchy potatoes, all-rounders, and avoid waxy, salad potatoes.  Good choices include Maris Piper, King Edward, Russet and Yukon gold.

Equipment you’ll need

• Kitchen scale
• Peeler and large spoon
• Food processor or grater
• 1 large and 1 small bowls
• Strainer
• Medium size pan and spatula
• Large plate and paper towel

How to make potato pancakes Polish-style: step-by-step

1.Peel and finely grate the potatoes (in a food processor or using a grater). Combine with the salt and stir.

2. Transfer the mixture to a strainer and place on top of a bowl to get rid of excess water. Stir a little but do not squeeze all the moisture out. The mixture should still be a little moist.

3. Slowly pour the water out being careful not to get rid of the starchy white mixture that will have collected at the bottom of the bowl. Add 1 tablespoon of this mixture back into the potato mixture. Alternatively add 1 tablespoon of flour.

4. Finely grate or puree the onion and add into the potato mixture. Combine with the egg, pepper, a few drops of lemon juice (to prevent the mixture becoming darker) and stir.

5. Heat up approx. 2 tablespoons of oil and drop spoonfuls of the potato pancake batter in the pan, flattening with the back of a spoon. Fry over a medium heat for about 3-4 minutes on each side until golden brown. Add a little more oil once you’ve turned them over. Do not overcrowd the pan. If the batter becomes watery just stir and continue making the pancakes.

6. Place the pancakes on top of a plate lined with a sheet of paper towel for a few seconds to get rid of excess oil.

7. Serve your savoury potato pancakes immediately.

How much oil to use for frying

This is largely up to you. To make your Polish placki super crispy I recommend using enough oil to ensure it covers the bottom of each pancake. This means using approx. 2 tablespoons per batch (depending on the size of your pan), plus a little more once you've turned them over.

Top tip

Ensure the oil is very hot before making the pancakes (they are less likely to absorb too much of it and become greasy).

Serving suggestions

In addition to traditional sour cream (use yogurt instead if you like) another popular topping for potato pancakes is sugar. If sugar doesn’t necessarily strike you as the most suitable flavour pairing for potato, well, you’ll just have to make these pancakes and see for yourself.  They taste incredible with a little bit of crunchy sweetness!

These crispy potato pancakes are also often served with a simple mushroom sauce (such as the one I made for Polish potato dumplings).

Polish potato pancakes are really versatile and can actually be served with any stew-type dish, vegetarian or meaty, such as goulash for example.  They also make a great substitute for hash browns!

How to avoid soggy pancakes

These raw potato pancakes are simple to make, but there are a few things to keep in mind to ensure they turn out crispy, rather than soggy:

1. You don't need to completely immerse your pancakes in oil, but you should use enough oil to cover the bottom of each pancake in the frying pan. Add a little more once you've turned them over.
2. Fry the pancakes in hot oil over a medium heat. If the temperature is too low they might turn out pale and not quite crispy, on the other hand if the heat is too high they might burn.
3. Do not overcrowd the pan.
4. Flatten the batter and smooth out the surface of each pancake in the pan to ensure most of the batter comes into contact with the oil.
5. Lastly, remember that even the most crispy pancakes don't stay crispy forever so serve them immediately!

Top tips

• Use floury potatoes, not salad potatoes.
• When you’ve removed excess water from the potato mixture gather 1 tablespoon of the starch from the water and add into the potato pancake mixture (see Instructions for details). Alternatively add 1 tablespoon of plain flour into the potatoes.
• You can add a few drops of lemon juice into the potato mixture to prevent it becoming darker.
• Do not overcrowd the pan. It’s best to fry these pancakes in batches.
• Best served immediately.
• Prepare your toppings before you make the pancakes so you can serve them right away.
• Not suitable for freezing.

Related recipes

• Sweet Potato Fritters (Vegan, Gluten Free)
• Authentic Polish Potato and Cheese Pierogi (Ruskie)
• My Mum's Polish Potato Salad (Jarzynowa)

You might also like these other Polish recipes!

Keep in touch!

How have your Polish potato pancakes turned out for you?  Let me know in the comments below, thanks!

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