Polish Potato Pancakes, known as Placki Ziemniaczane, are a beloved traditional dish in Poland, characterized by their crispy edges and soft, savory centers. Made from grated potatoes, onions, eggs, and flour, these pancakes are a versatile dish that can be enjoyed with a variety of toppings, from sour cream to apple sauce, or even a hearty mushroom sauce.
Eggs: 2for vegan option, substitute with 4 tablespoons of corn starch and 6 tablespoons of non-dairy milk or water
Flour: 2 tablespoonsfor gluten-free option, use corn starch or rice flour
Salt: to taste
Oil: for frying
Instructions
Prep the Potatoes and Onion: Grate the potatoes and onion. Squeeze out excess water from the grated potatoes to avoid sogginess.
Mix the Batter: Combine grated potatoes and onions with eggs and flour. Season with salt.
Fry the Pancakes: Heat oil in a frying pan. Scoop portions of the batter into the pan and flatten into pancakes. Fry until golden brown on both sides.
Serve: Drain pancakes on paper towels before serving. Enjoy with your choice of toppings.
Notes
For best results, use starchy potatoes as they help the pancakes hold together better.
To prevent the potato mixture from browning, add a teaspoon of lemon juice.
These pancakes are best served fresh but can be stored in the refrigerator for up to 3 days. Reheat in a pan to maintain crispiness.
Experiment with toppings: traditional sour cream, sugar, apple sauce, or go savory with a mushroom or meat sauce.
This summary provides an overview of the Polish Potato Pancakes recipe, including essential details on preparation and cooking. Remember, this dish allows for plenty of creativity, so feel free to adjust ingredients and toppings to suit your taste!