Entree: Poland – Greater Poland – Placki Ziemniaczane (Crisp pan-fried grated potato pancakes commonly served with sour cream or applesauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and grated
- 1 medium onion, about 6 oz (170 g), grated
- 2 large eggs
- 3 tbsp (24 g) all-purpose flour
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 tbsp (60 ml) vegetable oil or lard for frying, plus extra as needed
- 2 tbsp (30 ml) reserved potato starch or water from grated potatoes (optional, for binding)
- 1/2 cup (120 g) sour cream for serving
- 1/2 cup (120 g) applesauce for serving (optional)

Instructions

1. Put grated potatoes and grated onion in a clean dish towel or cheesecloth and squeeze out as much liquid as possible into a bowl; let the drained liquid sit for 2 minutes so the starch settles, then pour off the liquid and reserve 2 tbsp (30 ml) of the starch from the bottom if present.
2. Transfer the squeezed potatoes and onion to a bowl; add eggs, flour, reserved potato starch (or 2 tbsp / 30 ml water if none), salt and pepper; mix until combined.
3. Heat 1–2 tbsp (15–30 ml) oil or lard in a large skillet over medium-high heat; drop heaping tablespoons of the mixture into the pan and flatten into 3–4 inch (7–10 cm) pancakes.
4. Fry 3–4 minutes per side, until deep golden and crisp, adding more oil as needed; transfer to a paper towel-lined plate to drain and keep warm in a low oven.
5. Serve hot with sour cream and applesauce alongside; adjust seasoning and serve immediately.