What Are Potato Pancakes?
Placki ziemniaczane are traditional Polish potato pancakes made with grated raw potatoes, egg, flour, and salt — sometimes with a little onion and pepper for extra flavor. They’re shallow-fried until golden and crispy, and typically served hot with toppings like sour cream, goulash, or even sugar for a nostalgic twist.
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These crispy pancakes are especially popular on meatless Fridays or served as a side to hearty stews. Every Polish home has its own version — some use more flour, some skip the onion — but all share that irresistible golden crunch.
Why I Love This Recipe
This simple recipe for Polish Potato Pancakes are my family’s favorite side dish. Traditional Placki Ziemniaczane can be eaten as a savory and sweet meal. Starting with russet potatoes and onions (that I recommend not adding if you want to eat them sweet :D), this simple mix turns into something magical. The secret to their crispy edges and tender insides lies in frying them in hot oil until they’re golden brown.
They also bring out strong opinions (and fun debates!). Sweet or savory? With onions or without? Topped with goulash or a sprinkle of sugar? However you serve them, placki ziemniaczane are always a crowd-pleaser.
Necessary Equipment
Box grater or food processor
Large mixing bowl
Large nonstick or cast iron skillet
Slotted spatula
Paper towels for draining
Spoon for portioning the batter
Polish Potato Pancakes, frying in a pan.
Polish Potato Pancakes
Key Ingredients & Substitutions
Russet Potatoes – Their high starch content makes them perfect for crisp, golden pancakes with a soft center. You can use Yukon Golds in a pinch, though the texture will be slightly different.
Onion – Traditional and flavorful, but totally optional. If you’re planning to serve the pancakes with sugar or sweet toppings, you can skip the onion entirely.
Egg – Helps bind the mixture together so the pancakes hold their shape.
All-Purpose Flour – Just enough to bring everything together. You can use a gluten-free flour blend or a spoonful of potato starch if needed.
Salt & Black Pepper – Season to taste. If you’re leaning sweet with toppings, leave out the pepper and go lighter on the salt.
Vegetable Oil – For frying. Any neutral oil works, or you can use lard for a more traditional flavor.
Step-by-Step Instructions
1. Prepare the Potatoes and Onion
Peel and wash the potatoes, then grate them on the fine side of a box grater (or use a food processor if you prefer a faster option). If using onion, grate that too. Transfer the grated mixture to a large bowl and let it sit for a couple of minutes.
Then, gently press the mixture against the side of the bowl using a spoon or your hands to drain off as much excess liquid as you can. The mixture should feel damp, but not wet.
2. Mix the Batter
To the drained potatoes and onion, add the egg, flour, salt, and black pepper (if using). Stir until fully combined. The batter should hold together easily without being overly wet or runny — if it feels too loose, sprinkle in a little more flour to help thicken it.
3. Heat the Oil
In a large skillet, heat a generous amount of vegetable oil over medium heat. The oil should be hot enough that a small drop of batter sizzles when added — this ensures your pancakes will be crisp and not greasy.
4. Cook the Potato Pancakes
Scoop about 1/4 cup of the batter for each pancake into the hot oil. Flatten it slightly with the back of the spoon to form a round, even pancake, about 1/4 inch thick. Cook for 3–4 minutes per side, or until the edges are golden and the center is cooked through.
(Tip: Work in batches and don’t overcrowd the pan — this helps them cook evenly and stay crispy.)
5. Drain and Serve
Transfer the cooked pancakes to a plate lined with paper towels to remove excess oil. Serve hot, straight from the pan, with your favorite toppings — whether savory with sour cream or goulash, or sweet with a sprinkle of sugar and a dollop of sour cream.
Polish Potato Pancakes – Placki Ziemniaczane, served on a plate with sour cream.
Polish Potato Pancakes
Tips
Choose the Right Potatoes: Russet potatoes are ideal for their starchy content, which helps create a crispy exterior.
Remove Excess Moisture: After grating, press the mixture to squeeze out any liquid. This is crucial for achieving that perfect crispiness.
Use Hot Oil: Make sure your oil is hot before adding the batter. It should sizzle upon contact. This helps the pancakes start cooking immediately, preventing them from absorbing too much oil and becoming soggy.
Drain Well: After frying, let them rest on a paper towel-lined plate to remove any excess oil.
Serve Immediately: Potato pancakes are best enjoyed hot and crispy, right out of the skillet.
Use a Food Processor: For a quicker prep time, use a food processor with a grating attachment. Just make sure to still remove excess liquid.
Serving Suggestions
These pancakes are delicious with sour cream, dill, or a hearty scoop of Polish pork goulash. For a sweet version, try them with white sugar, applesauce, or sour cream with a touch of honey. You can even go creative with smoked salmon, crème fraîche, or sautéed mushrooms.
Pair with Polish cucumber salad (mizeria) or a bowl of soup for a complete, comforting meal.
Make-Ahead & Storage
Make-Ahead Batter: You can prep the mixture a couple of hours in advance — just keep it in the fridge and give it a quick stir before frying.
Cooked Pancakes: Store leftovers in the fridge in an airtight container for up to 3 days.
Reheating: Warm them in a 375°F (190°C) oven for 8–10 minutes to bring back the crisp texture.
Freezing: Let the pancakes cool completely, then layer between parchment paper and freeze. Reheat straight from frozen in the oven.
Common Mistakes
Not draining the potato mixture enough – Too much moisture will make the pancakes fall apart and stay soft.
Adding too much flour – You want just enough to bind, not to make them doughy.
Frying in oil that’s not hot enough – Lukewarm oil leads to greasy pancakes. Wait for that sizzle!
Crowding the pan – Give them space to get that perfect golden crisp.
Polish Polish Potato Pancakes, served on a plate.
Polish Polish Potato Pancakes
FAQ
What’s the best potato to use for potato pancakes?
Russet potatoes are the best choice for potato pancakes due to their high starch content, which helps create a crispy exterior and fluffy interior.
Why are my potato pancakes rubbery?
Potato pancakes become rubbery primarily due to excess moisture in the batter. Ensure you thoroughly drain the grated potatoes and onion and remove as much liquid as possible before mixing with the other ingredients.
Why are my potato pancakes gray?
Potato pancakes can turn gray when the grated potatoes are exposed to air for too long before cooking, due to oxidation. To prevent this, cook them immediately after grating or soak the grated potatoes in cold water, adding a bit of lemon juice or vinegar, and then drain well before using.
