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:
- 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.
- 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.
- Do not overcrowd the pan.
- 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.
- 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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Crispy Polish Potato Pancakes (Placki Ziemniaczane)
Ingredients
- 1⅓ pounds (600 g) potatoes
- 1½ tablespoons onion finely grated
- 1 medium egg
- 1 teaspoon fine sea salt plus pepper to taste
- 1 tablespoon 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 and add into the potato mixture. Add the egg, pepper to taste, a few drops of lemon juice (to prevent the mixture becoming darker) and stir thoroughly.
- Heat up approx. 2 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.
- 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.
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.
Mary
Just like my grandmother and mother made. We ate them with butter and sugar. My mom couldn't make them fast enough. Definitly a comfort food
Monika
This recipe more than others brings back childhood memories for so many people, myself included:)
Sharon
I love these. They are a comfort food since childhood. I serve them with homemade applesauce but will try with sour cream.
Monika
I've had them with applesauce too, delicious!
Maria Riet
Love this recipe. Just like my grandmother.
Monika
Thank you!
Don
A little pat of butter and sprinkle of salt is the way we've always enjoyed them. Mmmmmm.
Monika
Sounds yummy!
Janet
I am polish. My mom and I always serve with sour cream. Delish !!!
Monika
I like mine with sour cream and sugar:)
christine
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!
Ania
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.
Monika
Great to know, thanks!
Gary O'Genski
THANK YOU!!!Sour cream works for me!!!
Monika
You are welcome, glad to hear that:)
Kat (The Baking Explorer)
They look so good, I love crispy potatoes so I know I'd love them!
Monika
Thanks!I don't know anyone who doesn't absolutely love these, after all what's not to love about fried potatoes!
Corina Blum
These sound delicious Monika! I would love to try them and hopefully will soon and let you know how they go.
Monika
Great! Can't wait to find out how they turn out for you:)
Eb Gargano | Easy Peasy Foodie
Oh my - these sound amazing, Though I can't quite imagine them with sugar - perhaps that needs to be tested! Eb x
Monika
They are amazing with sugar, I've tested it!
Sharon
We used to serve them with pancake syrup. So good.
Monika
Pancake syrup sounds great:)
Petra
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!
Monika
Thank you! They really are very simple.
Jacqui Bellefontaine
Oh I was expecting these to be savoury. They look very delicious I must try them. Thank you for sharing with #CookBlogShare
Monika
They are savoury but go well with sugar, which sounds strange but tastes delicious!
TD
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.
Monika
I think these are great with just about any topping, whether sweet or savoury.
Maria
They are very good with cranberry sauce (zurawiny or borowki in Poland).
Monika
Great serving ideas, thanks Maria:)
Jim
I love these with sugar and or small curd cottage cheese.
Monika
Sounds delicious!