Placki ziemniaczane are Polish potato pancakes made from shredded raw potato, onion, and a little flour, fried in hot fat until the edges turn lacy and deep golden brown. They are a staple of Polish street food and home kitchens alike, often served with sour cream or a savory goulash, and closely related to potato pancakes found across Central and Eastern Europe under different names. The dish is simple by ingredient list but unforgiving in technique.
The single most common mistake is skipping the step that removes excess liquid from the shredded potato, which is also the step most recipes gloss over.
What Actually Matters
Raw shredded potato releases a lot of water, and that water has to go before frying or the pancakes steam instead of crisp. After shredding, wring the potato and onion hard in a clean kitchen towel or cheesecloth to remove as much liquid as possible. If you let the squeezed out liquid sit for a minute, the potato starch settles at the bottom, and you can pour off the water and add that reserved starch back into the batter, which helps binding without extra flour.
Placki Ziemniaczane Recipe
Serves 4. Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.
Ingredients
- 2 pounds russet potatoes, peeled
- 1 small onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
- Sour cream, for serving
Method
- Grate the potatoes and onion on the fine side of a box grater into a bowl.
- Working in batches, wring the mixture hard in a clean kitchen towel to remove as much liquid as possible. Reserve the squeezed liquid briefly in a bowl.
- Let the reserved liquid sit 2 minutes, then pour off the watery top layer, keeping the white starch left at the bottom. Add that starch back to the wrung potato.
- Mix in the eggs, flour, salt, and pepper until combined.
- Heat about 1/4 inch of oil in a heavy skillet over medium high heat until shimmering.
- Drop spoonfuls of the mixture into the oil, flattening slightly. Fry 3 to 4 minutes per side until deeply golden and crisp at the edges.
- Drain on paper towels. Season with a little extra salt while hot and serve immediately with sour cream.
| Nutrition (per serving, estimated) | |
|---|---|
| Calories | 320 |
| Protein | 7g |
| Fat | 18g |
| Carbohydrates | 34g |
These values are a calculated estimate for planning purposes, not a lab-verified figure.
Tips, Variations, and Storage
Placki are best eaten immediately, they lose their crispness quickly. If you must hold them, keep them in a single layer on a wire rack in a low oven rather than stacking them, which traps steam. Some regions add a pinch of marjoram or serve them sweet with applesauce and sugar instead of sour cream.
Frequently Asked Questions
Why are my pancakes soggy instead of crisp?
The potato was not wrung dry enough before frying. Squeeze harder and skip nothing.
Do I need to peel the potatoes?
Yes, for the traditional smooth texture, though some home cooks leave a little skin on for texture.
Can I use a food processor to shred the potatoes?
Yes, the shredding disc works well and saves time versus a box grater.
What oil is best for frying?
A neutral oil with a high smoke point, like vegetable or sunflower oil.
Can placki be made ahead and reheated?
They are best fresh, but you can re-crisp them in a dry skillet or oven, never a microwave.
More From Wine Drop Cookery
See more on the Poland recipes hub. These pancakes pair naturally with kielbasa z kapusta, and share technique with okonomiyaki. For the pan you need, see pots, pans, and cookware and kitchen essentials.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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