Placki Ziemniaczane
Potato pancakes fried lacy and crisp, eaten with a cold slab of soured cream. Grate, squeeze, fry, argue about whether sugar belongs on top.
- Total time
- 17 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Finely grate the potatoes and onion, tip them into a clean tea towel and wring out as much liquid as you can manage.
Mix the dry gratings with the egg, flour, salt and pepper into a thick, spoonable batter.
Heat 5 mm of oil in a wide pan to 175C, no more than a third full, until a shred of potato sizzles on contact.
Spoon in the batter and flatten into thin 9 cm discs. Fry for 3 minutes a side until the edges are lacy and deep gold, working in batches.
Drain briefly on kitchen paper, salt while hot, and serve with cold soured cream.
Read all that and thought “absolutely not”?
Completely fair. Placki Ziemniaczane is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.