Discover my much-loved family recipe for Polish Potato Pancakes (Placki Ziemniaczane). This is among my favourite potato dishes, ideal when paired with a savoury sauce or enjoyed by itself.
My love for potato pancakes was inherited from my grandfather. Whenever I visited his farm, he would prepare these large pancakes using potatoes he’d grown himself. We would binge on them together, savouring every bite. Those moments really stuck with me, and I’ve loved them ever since. I was hooked. Potato cooking runs right through the cuisine, and my guide to Polish food shows where.
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Where Potato Pancakes Come From
Potato pancakes belong to the whole of Central and Eastern Europe, and Poland\u0027s placki ziemniaczane are close cousins of Jewish latkes, a reminder of how tightly those food cultures were once woven together. The potato only reached Europe from the Americas a few centuries ago, and it did not take long to become the staple it still is.
Varieties of Potato Pancakes across the Europe
Across Europe, various regions have their own takes on the potato pancake:
- Germany: People commonly refer to these pancakes as “Reibekuchen” or “Kartoffelpuffer”. Typically paired with apple sauce, these delectable treats shine at local fairs and Christmas markets.
- Czech Republic & Slovakia: Here, they’re called “bramborák” and are typically larger in size, sometimes incorporating marjoram for added flavour.
- Ukraine: The “deruny” are Ukraine’s answer to potato pancakes and can sometimes include fillings or toppings like meat or mushrooms.
- Belarus: The “draniki” is similar to the Ukrainian version and is a well-loved national dish.
- Switzerland: The Swiss “rösti” stands out a bit; it leans more towards a potato fritter. Moreover, people often link it with the German-speaking regions of Switzerland.
- Ireland: The “boxty” is a type of potato pancake that sometimes mixes raw and cooked potatoes.
- United Kingdom: Hash browns hold a much-loved spot on the breakfast table. Made primarily from grated potatoes, chefs fry them until they achieve a crispy texture. Particularly in England, you’ll often find these hash browns shaped into triangular or rectangular patties. Moreover, they’ve become an integral part of the iconic “Full English Breakfast.”While hash browns are similar in concept to potato pancakes, they are distinct in that they usually don’t have other flavourings like onions or garlic, which are typical for many European potato pancake recipes. Hash browns focus on the crispy texture of the potatoes, often seasoned simply with just salt and pepper.
Best Potatoes for Potato Pancakes
When making potato pancakes, the choice of potato is crucial. The type of potato you select can influence the texture, flavour, and overall success of the dish. Choose old potatoes, high in starch (floury potatoes) Here’s a guide to the best potatoes for potato pancakes:
- Russet Potatoes (Idaho potatoes) - These are starchy potatoes with a rough brown skin and pale, mealy flesh. Their high starch content helps bind the pancakes together without the need for too much flour or another binding agent. Additionally, they yield a crispy exterior when fried.
- Yukon Gold Potatoes - They are all-purpose potatoes with a balanced starch-to-water ratio. They have a buttery colour and a slightly waxy texture. Yukon Gold potatoes offer a creamier texture than Russets, giving the pancakes a slightly denser yet still delicious consistency.
Recipe Card for Polish Potato Pancakes
Polish Potato Pancakes (Placki Ziemniaczane)
Equipment:
Ingredients:
- 2.2 lbs Large Starchy Potatoes - (1kg or 4-5 large potatoes) Russet, Yukon Gold or other floury variety.
- 1 Medium Onion
- 3 Garlic Cloves
- 1 Egg
- 2-3 tbsp All-Purpose Flour - (Plain Flour)
- ¾ cup Vegetable Oil - (200ml) for shallow frying
- 1-2 tsp Salt
- Black Pepper - to taste
Instructions:
- Grate the peeled potatoes using the large holes of a grater. For the onion and garlic, you can mince them using a food processor. Then, add them to the grated potatoes.
- Place the grated potato, onion, and garlic mixture into a fine mesh strainer or cheese cloth, and squeeze out as much liquid as you can. This step ensures the pancakes become crispier. (keep the liquid, read the recipe notes)
- Transfer the strained mixture to a large bowl. Add the egg, flour, salt, and pepper. Mix well until everything is thoroughly combined.
- In a large frying pan, heat half of the vegetable oil over medium-high heat. Once the oil is hot, take a two spoonful of the potato mixture, flatten it into a pancake shape in the hot oil. Fry each side until golden brown and crispy, roughly 2-3 minutes per side (You may need to add more oil later).
- After frying, place the pancakes on a plate lined with paper towels to drain any excess oil.
- Serve the potato pancakes while hot. They pair wonderfully with sour cream or your favourite sauce.
Notes:
- Best Potatoes for Latkes: Starchy potatoes, like Russet or Yukon Gold, are ideal for this recipe as they yield a crispier pancake.
- Batter Consistency: Ensure the consistency of the batter is thick enough to hold together. If it seems too wet, you can add a bit more flour. Conversely, if it feels too dry, consider adding another egg.
- Potato Starch: After squeezing the water from the grated potatoes, don’t discard the liquid immediately. Let it settle for a moment. At the bottom of the bowl, you’ll notice some potato starch sediment. This is pure potato starch, and you can carefully pour off the water and then add this starch back into your potato mixture. It can enhance the texture of the pancakes and make them more cohesive.
- Pancake Size: The size of your potato pancakes can vary based on how you intend to serve them. You can opt for smaller or larger sizes. My grandfather, for instance, used to make them as large as the entire pan! 🙂
Nutrition:
What to Serve With Potato Pancakes
🍽 Polish potato pancakes are lovely savoury or sweet - top them with soured cream and chives, dust with sugar, or serve them Hungarian-style under a ladle of goulash. A crisp surówka (celeriac salad) rounds out the plate.
Tips for the Crispiest Placki
- Squeeze hard, but keep the starch. When you have wrung the liquid out, let it stand for a minute. A layer of white starch settles at the bottom of the bowl. Pour the water off and stir that starch back into the batter. It is free binding, and it works better than another spoon of flour.
- Judge the batter by moisture, not by looks. It should be damp all through, but there should be no water pooling in the bowl. Wet batter steams instead of frying and gives you a pale, floppy pancake.
- Use enough oil. It needs to cover the whole base of the pan. This is shallow frying, not dry frying, and a mean amount of oil is the single most common reason placki come out soft.
- Two to three minutes a side is plenty. If they are colouring faster than that the pan is too hot, and the middle will still be raw when the outside looks done. Turn the heat down rather than pulling them out early.
- Fry them straight away. Grated potato oxidises and greys within minutes. The onion in the mix slows it down but will not stop it, so mix and cook in one motion rather than preparing the batter in advance.
- Drain them flat. Kitchen paper, in a single layer. Stack them while they are hot and the trapped steam softens the crust you just built.
- If the batter is loose, reach for potato starch. Some potatoes simply hold less starch than others. A spoonful of potato starch tightens the batter without the pasty taste more flour brings.
- A traditional touch. A spoon of lard in with the oil is how these were fried for generations, and the flavour is noticeably rounder.
Storing and Reheating Potato Pancakes
Placki are at their best within about a minute of leaving the pan, and no amount of technique changes that. They do reheat respectably though, as long as you use dry heat.
- Cooked pancakes keep two days in the fridge, layered with kitchen paper.
- To reheat, use a hot dry frying pan or a 200C oven with the pancakes on a rack for five to eight minutes. The crust comes back properly.
- Avoid the microwave. It heats them through but leaves them limp.
- They freeze well cooked. Layer them with paper, bag them, and reheat straight from frozen in the oven.
FAQ for Polish Potato Pancakes Recipe
Pancakes are raw inside what should I do?
- When spreading them on the pan, aim for a flatter shape. If necessary, you can finish cooking them in the air fryer or oven.
How do I achieve the perfect crispiness?
Maintain a consistent medium heat while frying and ensure your batter isn’t too wet. It’s also essential not to overcrowd the pan.
Can I store premade batter in the fridge?
- I wouldn’t advise doing so. The batter is likely to turn black because of the oxidation of the potatoes.
How do I get really crispy potato pancakes?
A market cook’s trick is to grate half the potatoes finely and half coarsely - the mix absorbs less fat and fries up crisper. A couple of tablespoons of marjoram (majeranek) in the batter is the traditional seasoning.
Why is there sugar in the batter?
Just a pinch helps the pancakes brown - it is not enough to taste sweet. Serve them the savoury way with a mushroom sauce (sos pieczarkowy), or the sweet way with a little sugar and sour cream.
Why did my potato batter turn grey?
Oxidation, and it is completely normal. Grated raw potato starts to discolour as soon as it meets the air, and the finer you grate it the faster it happens. It is harmless and frying hides it, but the fix is simply speed: grate, mix and get them into the pan without a pause. The onion in the batter slows the process a little.
Can I make potato pancakes gluten-free?
Easily. Swap the plain flour for potato starch, spoon for spoon. It binds at least as well, and on low-starch potatoes it binds better. Nothing else in the recipe needs changing.
How do I reheat potato pancakes and keep them crispy?
Dry heat. A hot frying pan with no extra oil, or a 200C oven with the pancakes sitting on a rack so air moves underneath, for five to eight minutes. Both restore the crust. A microwave will warm them through but you will lose the crispness completely.
What is placek po węgiersku?
Potato pancake, Hungarian style, and it is the reason many Poles make a double batch. You lay a large placek on the plate and spoon a rich meaty goulash over the top, then fold or eat it open with a spoon. It turns a side dish into a proper dinner, and it is worth making with leftover Hungarian goulash.
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- Authentic Polish Braised Cabbage - soft braised cabbage, a side that goes with almost anything
A Few Words from the Chef
I hope you relished trying out my easy recipe for Polish Potato Pancakes. I’m eager to hear your thoughts on the recipe. Did it meet your expectations? And if you made any personal modifications or added a unique twist, I’d love to know about them. Sharing experiences and variations only enriches our culinary journey!
If you enjoyed this dish, I invite you to explore more of my Japanese Potato Curry and Halloumi Souvlaki. I’ve curated a diverse collection of flavoursome and healthful recipes that I believe will delight your palate. Let’s continue this delectable journey together!
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