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!
Polish potato pancakes 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 simple mushroom sauce or sour cream and a sprinkle of sugar. If sugar doesn’t 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 sugar!
Other delicious Polish comfort food dishes using potato include potato and cheese pierogi, potato dumplings and potato salad.
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 bowl
- Strainer
- Medium size pan and spatula
- Large plate and paper towel
How to make Polish potato pancakes: 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. Put the mixture in a strainer and place on top of a small 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 process the onion and add into the potato mixture. Combine with the egg, pepper, a little drizzle of lemon juice (to prevent the mixture becoming darker) and stir.
5. Heat up 4 tablespoons of the oil and drop spoonfuls of the mixture 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 mixture becomes watery just stir and continue making the pancakes.
6. Place the potato 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 with yogurt, sour cream and/or sugar or simply on their own.
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.
- Add a little drizzle 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.
Serving suggestions
Apart from traditional sour cream (use yogurt instead if you like) and sugar other popular toppings include 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!
Keep in touch!
How have your potato pancakes turned out for you? Let me know in the comments below, thanks!
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Crispy Polish Potato Pancakes (Placki Ziemniaczane)
Ingredients
- 600 g potatoes
- ⅕ onion approx. 1 tbsp finely grated
- 1 medium egg
- 1 tsp fine sea salt plus pepper to taste
- 1 tbsp flour optional, see Instructions for details
- Olive oil or good vegetable oil for frying
Instructions
- Peel and finely grate the potatoes either in a food processor or using a grater. Add the salt and stir well.
- Place the mixture in a strainer and put on top of a bowl for a minute or two. Stir a little but do not squeeze all the water out. The mixture should still be moist.
- Slowly pour the water out being careful not to get rid of the white starchy mixture that will have accumulated at the bottom of the bowl. Place 1 tablespoon of this mixture back into
the potato. Alternatively add 1 tablespoon of plain flour into the potato mixture. - Finely grate the onion (either in a food processor or using a grater) and add into the potato mixture. Add the egg, pepper to taste, a little drizzle of lemon juice (to prevent the mixture
becoming darker) and stir thoroughly. - Heat up approx. 4 tablespoons of oil and drop spoonfuls of the potato mixture into the pan flattening the pancakes with the back of a spoon. Fry over a medium heat for 3-4 minutes on
each side. - 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, and serve!
Notes
- 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.
- Add a little drizzle 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.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Love this recipe. Just like my grandmother.
Thank you!
A little pat of butter and sprinkle of salt is the way we've always enjoyed them. Mmmmmm.
Sounds yummy!
I am polish. My mom and I always serve with sour cream. Delish !!!
I like mine with sour cream and sugar:)
mine too...we do slice some green onion into the batter...delis! also some chuck applesauce on the side along with the dollar of fresh sour cream...omg!
Monika, my grandmother told me the secret of extra crispy potato’s pancakes- add bread cramps instead of flour. The one which we use for pork chops.
Great to know, thanks!
THANK YOU!!!Sour cream works for me!!!
You are welcome, glad to hear that:)
They look so good, I love crispy potatoes so I know I'd love them!
Thanks!I don't know anyone who doesn't absolutely love these, after all what's not to love about fried potatoes!
These sound delicious Monika! I would love to try them and hopefully will soon and let you know how they go.
Great! Can't wait to find out how they turn out for you:)
Oh my - these sound amazing, Though I can't quite imagine them with sugar - perhaps that needs to be tested! Eb x
They are amazing with sugar, I've tested it!
We used to serve them with pancake syrup. So good.
Pancake syrup sounds great:)
Such a simple dish, love it that it doesn't require too many ingredients. I can easily make these any time actually, it looks delicious!
Thank you! They really are very simple.
Oh I was expecting these to be savoury. They look very delicious I must try them. Thank you for sharing with #CookBlogShare
They are savoury but go well with sugar, which sounds strange but tastes delicious!
My grandmother use to make them when she would stay with us and now I make them every once in awhile. We put sour cream on them and my grandma would use jelly and that is good too.
I think these are great with just about any topping, whether sweet or savoury.