Crispy on the outside and tender inside, these old-fashioned Polish potato pancakes (placki ziemniaczane) are pure comfort food. Perfect for breakfast, brunch, or as a cozy side, serve them hot with sour cream or applesauce for a delightful experience!
🧾 Recipe Snapshot
Servings: 4 (about 8 pancakes)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Dietary Tags: Vegetarian, Make-Ahead Friendly, Kosher-Friendly
🛒 Ingredients You’ll Need
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4 medium potatoes, peeled and grated
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1 small onion, grated
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2 large eggs
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3 tbsp all-purpose flour
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½ tsp salt
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¼ tsp freshly ground black pepper
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Plus: Oil for frying (e.g., vegetable, canola, or olive oil)
👩🍳 Why You’ll Love It
These potato pancakes are crispy, golden discs of nostalgia. With a simple batter of potatoes, onion, flour, and eggs, they’re fun to make and even more fun to eat. Whether you dip them in tangy sour cream or sweet applesauce, each bite delivers cozy satisfaction.
🍳 Step-by-Step Instructions
1. Grate & Drain
Peel and grate potatoes and onion. Use a clean kitchen towel or cheesecloth to squeeze out excess moisture—this ensures maximum crispiness.
2. Mix the Batter
In a bowl, whisk together eggs, flour, salt, and pepper. Stir in the grated potato-onion mixture until well combined.
3. Heat the Oil
Pour about ¼ inch of oil into a large skillet and heat over medium-high until shimmering.
4. Fry the Pancakes
Drop heaping spoonfuls of batter into the hot oil, pressing them gently into ¼-inch-thick rounds. Fry for 3–4 minutes per side, until golden and crisp.
5. Drain & Serve
Transfer pancakes to a paper-towel-lined plate to drain any excess oil. Serve immediately—crispy and hot!
💡 Tips & Variations
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Crispier pancakes: After draining, keep them warm on a rack in a low 200°F oven while you cook the rest.
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Flavor boosters: Stir in chopped fresh herbs like chives, dill, or parsley.
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Cheesy twist: Fold in ¼ cup shredded cheddar or Parmesan for extra richness.
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Potato swaps: Russet works well; Yukon Gold also makes a creamier interior.
🧊 Storage & Reheating
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Fridge: Keep leftovers in an airtight container for up to 3 days.
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Reheat: Re-crisp in a skillet over medium heat for 2–3 minutes per side or bake at 350°F until hot and crisp.
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Freezer: Pre-fry and freeze in a single layer on parchment; reheat from frozen straight into a hot skillet.
⚖️ Approximate Nutrition (Per Pancake – Makes 8)
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Calories: 90 kcal
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Protein: 2g | Carbs: 13g | Fat: 4g
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Fiber: 1g | Sodium: 100mg
❓ FAQs
Q: Can I skip the flour?
A: You can, but the flour helps bind and crisp the pancakes. Try a gluten-free flour alternative if needed.
Q: Why are my pancakes soggy?
A: Be sure to squeeze out moisture after grating. Also, make sure the oil is hot enough before frying.
Q: Can I bake them instead?
A: Yes! Bake on a greased sheet at 400°F for 15–20 minutes, flipping halfway for even crispness.
💬 Kristy’s Comfort Kitchen Note
These potato pancakes remind me of chilly mornings at my grandma’s table. They’re warm, flavorful, and just plain feel like home. My whole family loves dunking theirs in sour cream or maybe a touch of homemade applesauce—pure nostalgia with every bite.
🥄 More Cozy Potato Recipes
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Herby Garlic Smashed Baby Potatoes
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Cheesy Mashed Potato Pancakes
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Warm Bacon & Potato Hash Skillet
📣 Share Your Golden Moments!
Made these Crispy Polish Potato Pancakes? Tag me @KristyCookEats for a chance to be featured! I love seeing your crisp edges and golden beauties—drop your favorite dipping combo in the comments below! 🥔💛