ReceptnaptárPotato pancakes (placki ziemniaczane)
Placki ziemniaczane are the crisp potato pancakes of Polish cooking, close relatives of Hungarian tócsni: raw grated potato, onion, egg and a little flour, fried in oil. In Poland they are eaten with sour cream and sugar, but also with goulash or mushroom sauce. They are best piping hot, so fry them just before serving, and with a bowl of salad they make a complete dinner.
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Ingredients
Method
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- Peel the potatoes and the onion and grate them finely into a large bowl.
- Wrap the grated mixture in small batches in a clean tea towel and squeeze it thoroughly to remove the excess liquid - this is crucial, otherwise it falls apart while frying.
- Add the eggs and flour to the squeezed potato and onion mixture, season with salt and pepper and mix well - the batter should be thick but still pourable.
- Heat about 0.5 cm of oil in a large frying pan over medium-high heat - it's ready when a drop of batter sizzles immediately.
- Spoon the mixture into the hot oil to form pancakes and flatten them slightly with the back of the spoon to about 1 cm thick.
- Fry for 3-4 minutes per side until a golden, crisp crust forms - don't rush, the centre must cook through too.
- Lift out onto kitchen paper to absorb the excess oil.
- Serve hot with sour cream.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Wring out the grated potato thoroughly, because too much liquid makes the pancakes limp and they spread in the pan.
- Work quickly with the potato, because the gratings soon turn brown; the onion slows this down.
- Keep the finished pancakes warm on a rack in the oven, because on a plate the steam softens them.
Frequently asked questions
Can they be eaten sweet?
Yes, in Poland many people like them with sugar and sour cream. Apple sauce is good too, and in a savoury version smoked salmon or mushroom sauce goes well with them.
Can they be made in the oven?
Yes, on oiled baking paper at 220 °C (200 °C in a fan oven) for 20 minutes, turning halfway. They are less crisp but much lighter.
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