Placki Ziemniaczane
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and finely grated — 1 kg (2.2 lb)
- Onion, grated — 1
- Eggs — 2
- Flour — 3 tbsp
- Salt — 1 tsp
- Oil for frying
- Sour cream, to serve
Method
- Grate the potatoes and onion finely, then squeeze out as much excess liquid as possible using a clean cloth or sieve.
- Combine the grated potato and onion with the eggs, flour and salt, mixing well.
- Heat a generous layer of oil in a frying pan over medium heat.
- Drop spoonfuls of the mixture into the hot oil, flattening slightly.
- Fry for 3–4 minutes per side until deeply golden and crisp.
- Drain on paper towels and serve hot with sour cream.
Introduction: Crispy, golden potato pancakes, a beloved and comforting Polish breakfast or brunch dish.
Cultural Background: Placki ziemniaczane are a cherished staple of Polish home cooking, the grated potato pancakes fried until crisp, traditionally served with sour cream or a savoury topping for a satisfying start to the day.
Tips: Squeeze the grated potato thoroughly, as excess moisture will prevent the pancakes from crisping properly. Fry at a steady medium heat so the pancakes cook through without burning.
Variations: Serve with a savoury goulash on top for a heartier meal. Add a little grated apple for a subtly sweet variation.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in an oven at 200°C (400°F) for 8–10 minutes to restore crispness.
FAQs:
Q: Why is it important to squeeze out the potato liquid?
A: Excess moisture prevents the pancakes from becoming properly crisp during frying, so this step is essential.
Q: What is placki ziemniaczane typically served with?
A: Sour cream is classic, though they're also enjoyed with sugar, applesauce or savoury toppings.
- Potatoes, peeled and finely grated — 1 kg (2.2 lb)
- Onion, grated — 1
- Eggs — 2
- Flour — 3 tbsp
- Salt — 1 tsp
- Oil for frying
- Sour cream, to serve
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