Polish potato pancakes

A recipe for authentic Polish potato pancakes (placki ziemniaczane) featuring a fine puree texture, crispy edges, and a crucial starch separation step for optimal crispiness.

Equipment

• Fine-toothed box grater or food processor with a fine grating disc
• Cheesecloth or a clean kitchen towel
• Heavy-bottomed frying pan or cast-iron skillet
• Large mixing bowl
• Slotted spatula
• Paper towels for draining

Ingredients

• 2.2 lbs (1 kg) starchy potatoes (Russet, Yukon Gold, or Russet-style), peeled
• 1 medium yellow onion
• 1 large egg
• 2 tablespoons all-purpose flour (or gluten-free 1-to-1 baking flour)
• 1 clove garlic, finely minced (optional)
• 1 teaspoon salt
• ½ teaspoon freshly cracked black pepper
• Neutral high-smoke-point oil (vegetable, canola, or sunflower oil) for frying

Instructions

1. Grate the peeled potatoes and yellow onion into a large bowl using the finest star-shaped teeth on a box grater or a food processor with a fine grating blade to create a fine puree/paste.
2. Transfer the grated potato and onion mixture into a clean kitchen towel or cheesecloth. Twist tight over a separate bowl and squeeze out as much liquid as possible.
3. Let the collected liquid sit in the bowl for 3 minutes so the white potato starch settles at the bottom. Carefully pour off the liquid, leaving the white starch behind.
4. Add the squeezed potato-onion mixture into the bowl containing the reclaimed starch. Crack in the egg, add the flour, minced garlic (if using), salt, and black pepper. Mix thoroughly until a cohesive batter forms.
5. Heat a generous layer of neutral oil (about ⅛ inch deep) in a skillet over medium-high heat until hot and shimmering.
6. Spoon in batter (about 2–3 tablespoons per pancake) and flatten gently with the back of a spoon to roughly ¼-inch thickness.
7. Fry for 3 to 4 minutes per side until deep golden brown and crispy around the edges, adjusting heat as needed to prevent burning while ensuring the raw potato cooks through completely.
8. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil. Serve immediately while hot.

Notes

Serving Suggestions: Savory with high-fat sour cream (śmietana), chopped fresh dill or chives, or Polish goulash; Sweet with granulated sugar or homemade applesauce. Storage: Refrigerate in an airtight container lined with paper towels for up to 3 days. Freezing: Freeze single-layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheating: Reheat in a dry skillet over medium-high heat or in an oven preheated to 400°F (200°C) for 8–10 minutes. Avoid microwave heating.

Nutrition

Calories: 290 kcal · Total Fat: 12 g · Saturated Fat: 1.5 g · Sodium: 610 mg · Total Carbohydrates: 39 g · Dietary Fiber: 4 g · Sugars: 2 g · Protein: 6 g · Potassium: 710 mg