Potato Pancakes Polish
Crispy, golden, and irresistibly comforting, Polish Potato Pancakes, or "placki ziemniaczane," are a delightful classic that transforms simple ingredients into a flavorful masterpiece. Made from freshly grated Russet potatoes and onion, these pancakes are delicately seasoned with salt and pepper and bound together with eggs and flour for the perfect crispy-on-the-outside, tender-on-the-inside texture. Cooked to perfection in a skillet with sizzling vegetable oil, these savory delights make an excellent breakfast, side dish, or snack. Serve them warm with tangy sour cream, sweet applesauce, or both, for an authentic Polish-inspired experience that will have you coming back for seconds. Simple, hearty, and deeply satisfying, these potato pancakes are the perfect way to elevate humble ingredients into a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- to taste Sour cream (optional, for serving)
- to taste Applesauce (optional, for serving)
Instructions
Peel the potatoes and onion. Grate them using the large holes of a box grater or a food processor with a grating attachment.
Place the grated potatoes and onion in a large bowl. Press down with your hands or a clean kitchen towel to squeeze out as much liquid as possible. Discard the liquid.
Crack the eggs into the bowl with the grated potato mixture. Add the flour, salt, and black pepper. Mix thoroughly until evenly combined.
Heat the vegetable oil in a large skillet over medium heat. Use enough oil to generously coat the bottom of the pan.
Using a 1/4-cup measure, scoop the potato mixture and drop it into the hot skillet. Flatten each mound gently with the back of a spoon to form a pancake about 1/4-inch thick.
Cook each pancake for 3-4 minutes on one side, or until golden-brown and crispy. Flip and cook for an additional 3-4 minutes on the other side.
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve the potato pancakes warm with sour cream, applesauce, or your preferred toppings.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 200.6 g | 73% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 28.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 247 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4442 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
