Polish Potato Pancakes (Placki Ziemniaczane) | Crispy, Golden & Traditional

Introduction: A Classic Taste of Polish Comfort Food

Polish potato pancakes — known as Placki Ziemniaczane — are crispy, golden delights made from grated potatoes, onion, and egg, fried to perfection. Whether served savoury with sour cream or sweet with sugar and applesauce, they’re a beloved comfort food across Poland and beyond. Simple, filling, and full of flavour, these traditional pancakes are perfect as a snack, side, or even a satisfying main meal.

Why You’ll Love Polish Potato Pancakes

🥔 Crispy on the Outside, Soft Inside – The perfect texture combination
👨‍🍳 Authentic and Easy to Make – Minimal ingredients, big flavour
🌍 Versatile Serving Options – Sweet or savoury, your choice
❤️ Family Favourite – A nostalgic dish for many Polish households

Ingredients (Serves 4)

5–6 medium potatoes (starchy variety like Maris Piper or King Edward)
1 small onion
1 egg
2–3 tbsp plain flour
Salt and pepper, to taste
Oil for frying (sunflower or vegetable oil)

Optional toppings:

Sour cream
Applesauce
Sugar
Chopped fresh herbs

How to Make Polish Potato Pancakes – Step-by-Step

Step 1: Prepare the Potatoes and Onion

Peel and grate the potatoes using the fine side of a box grater or a food processor.
Grate the onion and mix with the potatoes immediately to help prevent browning.
Place the mixture in a clean tea towel or muslin cloth and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.

Step 2: Mix the Batter

In a large bowl, combine the squeezed potato mixture with the egg, flour, salt, and pepper.
Mix well. The batter should be slightly sticky but not wet.

Step 3: Fry the Pancakes

Heat 1–2 tablespoons of oil in a large frying pan over medium-high heat.
Drop spoonfuls of the batter into the pan and flatten gently with a spatula to form pancakes.
Fry for 3–4 minutes per side, or until golden brown and crispy.
Drain on kitchen paper and keep warm in a low oven while you finish the batch.

Serving Suggestions

Savoury: Top with sour cream and chives, or serve alongside goulash or mushroom sauce
Sweet: Sprinkle with sugar or cinnamon, or serve with applesauce or jam
Traditional Polish style: A dollop of sour cream and a side of soup like barszcz (beetroot soup)
Modern twist: Add smoked salmon and dill or avocado and poached egg

Tips for the Best Potato Pancakes

Use starchy potatoes for better crispiness
Squeeze out as much moisture as you can — wet batter = soggy pancakes
Don’t overcrowd the pan; give each pancake room to crisp up
Fry in small batches and keep cooked pancakes warm in the oven until ready to serve

Storage and Reheating

Store in the fridge for up to 2 days in an airtight container
Reheat in a pan or oven at 180°C until hot and crispy
Freeze: Stack with parchment between each pancake, freeze for up to 1 month, and reheat from frozen

Variations

Add grated carrot or courgette for extra colour and nutrition
Mix in garlic or herbs for more flavour
Use potato starch instead of flour for a gluten-free version
Add a touch of grated cheese or bacon for a richer version

Conclusion

Polish potato pancakes are a classic dish that combines simplicity with big flavour. Whether you serve them sweet, savoury, or somewhere in between, these crispy delights are guaranteed to bring comfort to your table. Perfect for any time of day, they’re a true taste of Polish tradition you’ll want to make again and again.