Polish Potato Pancakes (placki ziemniaczane)
Crispy on the outside, tender on the inside – these authentic Polish potato pancakes are pure comfort food magic. The secret? A perfect blend of finely grated potatoes and onions that creates an irresistibly crispy exterior while keeping the middle delightfully soft.
Watch these golden-brown beauties sizzle in the pan as your kitchen fills with an aroma that’ll transport you straight to a cozy Polish grandmother’s kitchen. The simple combination of potatoes, onions, and seasonings transforms into something extraordinary when they hit that hot oil.
Ingredients
- 3 potatoes (about 1.5 pounds)
- 1 small onion
- 1 small egg
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Canola oil for frying
Steps
- Start by peeling the potatoes and grating them using the finest side of your box grater. Work quickly to prevent oxidation (browning).
- Grate the onion using the same fine grater holes. The fine texture ensures even cooking and better binding.
- Place grated potatoes and onions in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for achieving crispy pancakes.
- In a large bowl, beat the egg until frothy. Add the 2 tablespoons flour, 1 teaspoon salt, and 1/4 teaspoon pepper, whisking until smooth.
- Fold in the drained potato-onion mixture until evenly combined. The batter should be moist but not watery.
- Heat 1/4 inch of canola oil in a large skillet over medium-high heat (375°F/190°C). Test the oil by dropping a small bit of batter – it should sizzle immediately.
- Drop 1/4 cup portions of batter into the hot oil. Using the back of a spoon, spread each portion to about 1/2 inch thickness. Cook 2-3 pancakes at a time, depending on pan size.
- Fry for 2-3 minutes per side until golden brown. If using a large pan, rotate pancakes halfway through cooking for even browning.
- Transfer to paper towels to drain excess oil. Serve immediately while hot and crispy.
Smart Swaps
- Replace regular flour with chickpea flour for a gluten-free version
- Use sweet potatoes for a vitamin-rich twist (reduce cooking time by 30 seconds per side)
- Try parsnips mixed with potatoes for extra flavor depth
Make It Diabetes-Friendly
- Use 50% cauliflower rice and 50% potato to reduce carbs by 40%
- Add 1 tablespoon ground flaxseed to lower glycemic impact
- Keep portions to 2 small pancakes (about 15g carbs total)
- Serve with protein to slow glucose absorption
Pro Tips
- Keep grated potatoes in cold water if working in batches
- Test oil temperature between batches – maintain 375°F (190°C)
- Don’t overcrowd the pan – leave 2 inches between pancakes
- Reheat leftovers in a dry skillet for restored crispiness