Crispy Polish Potato Pancakes (Placki Ziemniaczane)
Polish potato pancakes are shallow fried to crispy perfection while still being soft on the inside. They are incredibly simple to make and moreish-ly delicious. They make a great alternative to hash browns!
Servings 10 pancakes
Calories 45kcal
Ingredients
- 1⅓ pounds potatoes
- 1½ tablespoons onion finely grated
- 1 medium egg
- 1 teaspoon fine sea salt plus pepper to taste
- 1 tablespoon flour optional, see Instructions for details
- Olive oil or good vegetable oil for frying
Instructions
- Peel and finely grate the potatoes either in a food processor or using a grater. Add the salt and stir well.
- Place the mixture in a strainer and put on top of a bowl for a minute or two. Stir a little but do not squeeze all the water out. The mixture should still be moist.
- Slowly pour the water out being careful not to get rid of the white starchy mixture that will have accumulated at the bottom of the bowl. Place 1 tablespoon of this mixture back into
the potato. Alternatively add 1 tablespoon of plain flour into the potato mixture. - Finely grate the onion and add into the potato mixture. Add the egg, pepper to taste, a few drops of lemon juice (to prevent the mixture becoming darker) and stir thoroughly.
- Heat up approx. 2 tablespoons of oil and drop spoonfuls of the potato mixture into the pan flattening the pancakes with the back of a spoon. Fry over a medium heat for 3-4 minutes on each side.
- Place the pancakes on top of a plate lined with a sheet of paper towel for a few seconds to get rid of excess oil, and serve!
Notes
- Use floury potatoes, not salad potatoes.
- When you’ve removed excess water from the potato mixture gather 1 tablespoon of the starch from the water and add into the potato pancake mixture (see Instructions for details). Alternatively add 1 tablespoon of plain flour into the potatoes.
- You can add a few drops of lemon juice into the potato mixture to prevent it becoming darker.
- Do not overcrowd the pan. It’s best to fry these pancakes in batches.
- Best served immediately.
- Prepare your toppings before you make the pancakes so you can serve them right away.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 45kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 245mg | Potassium: 254mg | Fiber: 2g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 2mg