Placki Ziemniaczane (Potato Pancakes)

Name: Placki Ziemniaczane (Potato Pancakes)
Total time: 40 min
Yield: 4
Cuisine: Polish
Ingredients: 800 g Floury potatoes; 1 medium Onion; 1 Egg; 3 tbsp Plain flour; Salt and black pepper; 4 tbsp Neutral oil, for frying

Grated raw potato and onion bound with a little egg and flour, fried in hot oil into thin, lacy-edged pancakes that are crisp outside and soft within. Poland eats them every way — with soured cream, with a dusting of sugar, or drowned in goulash.

Источник

Автор рецепта Polish home kitchens · 🏺 Традиционное · Everyday home cooking of Poland — the milk-bar (bar mleczny) and Sunday-table dishes most Poles grow up on

Polish · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article is the shared multi-culture 'Potato pancake' article (the Polish name placki ziemniaczane redirects here). It confirms the Polish name, the base of grated potato with a binder such as egg, and that in Poland they are 'served topped with meat sauce, pork crisps or goulash, as well as sour cream, apple sauce, mushroom sauce'. It presents the same dish across Ukrainian, Belarusian and Jewish cuisines. Quantities and method here are this book's own.

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Polish Your Kitchen Dorota | Healthy Little Moments Dziadek's Fold

⏱ 40 мин🍽 4 порций🔥 300 ккал🇵🇱 Польша

ХаляльВегетарианскоеБез молочногоБез орехов

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Приготовление

Peel the potatoes and grate them and the onion on the fine-to-medium side of a box grater into a bowl. Grab handfuls and squeeze out as much liquid as you can, tipping the water away but keeping the white starch that settles at the bottom.
💡 The drier the grated potato, the crisper the pancake. Wet batter steams in the pan and goes soft.
Stir the squeezed potato and onion back together with that reserved starch, then mix in the egg, flour, salt and pepper into a thick, spoonable batter.
Heat the oil in a wide frying pan over medium-high heat. Drop in spoonfuls of batter and flatten each into a thin round with the back of the spoon.
💡 Fry a test pancake first. If it browns before the middle sets the heat is too high; if it soaks up oil and stays pale it is too low.
Fry 3–4 minutes a side until deep golden and crisp at the edges. Drain on kitchen paper and serve hot — they lose their crunch fast, so eat them as they come out of the pan.

💡 Советы

Savoury or sweet, both are Polish: a spoon of cold soured cream, or a shower of sugar. The hearty restaurant version, placki po węgiersku, buries them under paprika goulash.
This same grated-potato pancake is shared across the region under other names — deruny in Ukraine, draniki in Belarus, latkes in Jewish kitchens.