Polish Potato Pancakes Recipe

Placki ziemniaczane (Polish potato pancakes) / Polish Potato Pancakes (placki ziemniaczane) / Crispy Polish Potato Pancakes

Polish Potato Pancakes Recipe In many homes, Placki ziemniaczane are more than just Polish potato pancakes. I first learned about them during Polska piątek Polish Friday, reading stories from Nela’s Cookbook by Nela Rubinstein, wife of Arthur Rubinstein, where her cookbook 1983 publication shared Polish Lithuanian American recipes with charming illustrated techniques drawings. She preferred a no flour method, using potato starch from drained potatoes, while an All Recipes comparison often showed a cohesive batter with flour. After my own mashed potatoes mistake, I finally understood that these are thin potato cakes raw grated potatoes, cooked shallow-fried pan crispy edges soft middle for crisp and tender creations. If the batter sits too long, slight oxidation darker batter color correction happens, and sometimes I keep rotating pancakes in pan center browns faster for even cooking.

These pancakes reflect Central Eastern European popularity, known in Austria Germany Kartoffelpuffer Reibekuchen, different from latkes fritters matzo baking powder or hash browns Swiss Rösti no eggs flour. They are part of Polish descent heritage cooking, alongside pierogi cabbage rolls Kołaczki Cookies kielbasa, a humble dish simple elegance that even reminds me of a warm babcia reference moment. Served with Gulasz Pork Goulash topping, or sweet with sugar cinnamon sour cream caviar topping, they remain true comfort food, with crispy outside soft middle texture. Even small kitchen memories like Ellie Rigby dogs Bichon FurKids Rescue running around while cooking add charm. With budget-friendly minimal ingredients like potatoes onion egg salt pepper, and a special preparation method super crispy, these pancakes carry rich history comfort food vibes, detailed through ingredient notes recipe card nutritional information. Smacznego.

Ingredients

For a classic batch, I use 3 potatoes 1.5 pounds or 1 1/2 lbs russet potatoes 2-3 potatoes, because russet potatoes favorite choice give the best crisp texture. Add 1 small onion or 1/4 cup grated onion, 1 small egg, 2 tablespoons flour or 1 tablespoon flour, plus 1 teaspoon salt, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon black pepper. These simple potatoes onion egg salt pepper minimal ingredients create structure. Some cooks prefer potato starch gluten-free naturally no flour, or a store-bought potato starch substitute for a gluten-free option GF. For frying, use canola oil frying, or any frying oil high smoke point vegetable oil lard clarified butter olive oil frying suitable, especially neutral oil canola vegetable oil.

Choosing the right potato matters. Go for starchy potatoes Russets Idaho or all-purpose Yukon Gold. Avoid waxy French fingerling Red potatoes new potatoes because watery potatoes avoid is key for crisp texture. In Europe, you may see mehlige Kartoffeln vorwiegend festkochend festkochende Kartoffeln on labels. A small yellow onion sweet onion option works well, and for egg-free cooking, try a flax egg substitute 1 tablespoon ground flaxseed 3 tablespoons water. Finish with all-purpose flour, kosher salt, and fresh ground black pepper for balance.

What are potato pancakes? / Where do potato pancakes come from?

When people ask about thin potato cakes, I explain that real Polish ones are made from raw grated potatoes eggs onions, shaped and shallow fried crispy edges soft middle until golden. Their Central Europe origin unknown makes them even more interesting, yet for many families they remain a simple Polish childhood recipe passed down for generations. In Poland they are called placki ziemniaczane Polish language, while in Austria Germany Kartoffelpuffer Reibekuchen describe similar versions with local twists.

What kind of potatoes are best for potato pancakes? 

Polish Potato Pancakes Recipe For the best texture, choose starchy mealy potatoes high starch low moisture like Russets Idaho, or go with all-purpose Yukon Gold for balance. Avoid waxy low starch high moisture types that hold shape roasting salad but make batter heavy. The goal is crispy pancakes not oily that absorb less oil, because watery potatoes worst choice will ruin the crunch. I prefer using a small holes box grater traditional creamy center, or mixing half small half big holes super crispy edges soft middle for contrast.

Grating on big holes fritter style longer cooking time works too, but always grate by hand best option if you can. A food processor option saves time, just remember not puree mash texture or the pancakes lose their structure.

How to grate the potatoes?

For truly crispy Polish Potato Pancakes Recipe, texture starts with the grate. Using a small holes box grater traditional creamy center gives a soft inside, while mixing half small half big holes super crispy edges soft middle creates the balance I personally prefer. If you go with big holes fritter style longer cooking time, expect more crunch but allow extra minutes in the pan.

I still believe grate by hand best option delivers the most control, though a food processor option helps on busy days—just make sure to not puree mash texture, or the batter will lose structure and turn dense.

Recipe variations / Potato Pancake Variations

When I make this Polish Potato Pancakes Recipe, I sometimes keep it classic, but other days I layer in flavor. A simple mix of Garlic paprika onion powder garlic powder chopped parsley dill Parmesan cheese seasoning can completely change the character without losing tradition. For a richer version, I like adding chanterelle mushrooms 7 oz 200g finely chopped or swapping in button cremini mushrooms, then finishing with 2 tablespoons grated Parmesan and 1 teaspoon chopped dill.

If you want something different, try a sweet potato substitute, a fresh minced chives variation, a bold shredded cheese twist, or even a lighter shredded zucchini substitute. Each option keeps the base intact while giving the pancakes a new personality.You can also explore more traditional Polish sauce ideas to pair with hearty dishes like this.

What kind of pan to use? / Equipment

Polish Potato Pancakes Recipe Crisp edges depend heavily on the right pan. A Heavy-bottomed frying pan gives steady heat, while a non-stick pan makes flipping easier. I’ve had great results with well-seasoned cast iron and even an enameled pan, but my favorite for control is a pancake pan low rims easy flipping or a 10-inch crepe pan non-stick skillet. For prep, you can use a blender jug bullet-style blender, hand mixer whisk option, immersion blender, or food processor, depending on how fine you want the mixture.

When it’s time to turn the pancakes, a sturdy long spatula makes all the difference in keeping them intact and golden.

How to make Polish potato pancakes step by step / How Do You Make Polish Potato Pancakes?

For this Polish Potato Pancakes Recipe, I always start by Peel grate potatoes fine side grater and grate onion. Next, drain potatoes onion well and squeeze moisture clean kitchen cloth so the batter stays firm. Let the liquid sit and reserve water potato starch thick white paste, which helps bind everything naturally. In a bowl, beat egg stir flour salt pepper smooth, then combine drained potatoes onion egg potato starch until evenly mixed. Heat a pan over medium-high heat 1/4 inch oil; a well heated oil and pan important step for crisp texture. Scoop 1/4 cup batter per pancake, shape into 1/2 inch thick spread spoon or flatten fork rounds about 1/4–1/3 inch 1/2–3/4 cm thick rounds. Fry 2-3 minutes per side, rotate halfway center browning, and when the edges golden brown crispy dry, flip cook other side golden. If they brown too fast, reduce heat prevent burning, then drain paper towels before serving.

How to serve potato pancakes / Serving Suggestions

Polish Potato Pancakes Recipe Serving is where these pancakes truly shine. For me, Sour cream obligatory, but my favorite in Poland is chanterelle sauce sour cream favorite Poland. If mushrooms are hard to find, use button cremini mushroom substitute. For a hearty meal, pair with Hungarian goulash letscho meatless or an authentic goulash pairing. You can also top with smoked salmon dill caviar topping for something elegant. On the sweeter side, try sugar applesauce sweet option, or simply serve on their own sprinkle salt with an applesauce side sour cream side. Even ratatouille French vegetable stew works beautifully alongside these crispy pancakes.If you enjoy traditional Polish comfort food, you might also like these ideas on what to serve with pierogies.

Storage / Make-Ahead / Reheating / Got Leftovers

If you are planning ahead for this Polish Potato Pancakes Recipe, you can Leave batter 24h fridge plastic foil touching surface. The next day you’ll notice a watery batter next day drain reseason, and the batter darken fry golden, but once fried, the color evens out. For leftovers, store cooked pancakes plastic foil tightly closed container 48 hours or store single layer refrigerator five days. When reheating, use oven 375°F 190°C reheat warm or reheat oven 350°F baking sheet heated through for larger batches.

For extra crunch, a dry lightly-oiled non-stick pan reheat crispy works well, but the air fryer 3-5 minutes 400°F ultimate crispiness gives the best texture. Avoid freezing because freezer not suitable mushy tasteless, and remember they are best served fresh optimal crispiness.

Recipe Details

Polish Potato Pancakes Recipe Across different versions of this classic dish, you’ll see variations like Prep Time 10 mins, Cook Time 15 mins, Total Time 25 mins, Yield 9, listed under Category Side dish, Method Frying, Cuisine Polish, with ratings such as 4.2 from 5 reviews. Other recipes show Prep Time 20 minutes, Cook Time 20 minutes, Total Time 40 minutes, Yield 12 potato pancakes, cooked 2-3 minutes per side golden brown. Some were first shared as October 13 2017 publication, others as Prep Time 14 July 2020 publication, and later updated on Last Updated 4 July 2022, reflecting how this timeless recipe continues to be refined and enjoyed.

FAQ / Frequently Asked Questions

Why are my potato pancakes falling apart?

This usually happens because of not drained watery potatoes or if you flip too soon. Make sure to squeeze out as much liquid as possible before mixing. Let the first side cook properly before turning so the pancakes hold their shape.

Why are my pancakes raw in the middle but burned outside?

The issue is often high heat or making too thick pancakes. Cook on medium heat and flatten them thinner so they cook through without burning.

Why did I get fewer pancakes than expected?

You may have had watery potatoes or made bigger size pancakes. Extra moisture reduces the batter volume, and larger pancakes naturally reduce the total yield.

How many potato pancakes should I serve per person?

Plan for 2–3 per person as a side with meat sauce and 4–5 with vegetarian sauce or sweet applesauce. It depends on whether they are served as a side dish or the main meal.

Are potato pancakes the same as latkes?

In a latkes comparison, latkes often include matzo meal, milk, and baking powder, while traditional Polish potato pancakes stay simpler and focus mainly on potatoes, egg, and seasoning.

Can I make them gluten free?

Yes. Replace regular flour with a gluten free substitute gluten free flour to keep the batter balanced while making the recipe suitable for gluten-free diets.