Entree: Poland – Lesser Poland / Krakow – Placki Ziemniaczane (Crisp pan-fried potato pancakes made from grated potatoes and onion, traditionally served with sour cream or applesauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Total 23 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled (about 4 medium russets)
- 1 small onion, about 4 oz (115 g), peeled and grated
- 1 large egg, approx. 50 g
- 3 tbsp (45 ml) all-purpose flour
- 1 tsp (5 g) fine salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil or lard for frying, plus extra as needed
- 1 tbsp (15 g) butter (optional, for flavor while frying)
- 1 cup (240 g) sour cream, for serving
- 1/2 cup (120 g) applesauce, for serving (optional)
- 2 tbsp (8 g) fresh chives or parsley, chopped, for garnish

Instructions

1. Step 1: Grate the potatoes and grated onion finely into a large bowl. Immediately place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible; reserve the starchy liquid and let it settle for a minute, then pour off the clear liquid and add any settled starch to the potato mixture.
2. Step 2: Add the grated onion, egg, flour, salt, and pepper to the drained potatoes. Mix thoroughly until a cohesive batter forms; the mix should hold together when pressed—add another tablespoon of flour if too loose.
3. Step 3: Heat a heavy skillet over medium-high heat and add enough oil to coat the bottom (about 1–2 tbsp per batch). Add butter if using for extra color and flavor.
4. Step 4: For each pancake, spoon about 1/4 cup (60 ml) of the mixture into the hot pan and flatten into a 3–4 inch (7–10 cm) round. Cook 3–4 minutes without disturbing until the underside is deeply golden and crisp.
5. Step 5: Flip and cook another 3–4 minutes until the second side is golden and the center is cooked through. Adjust heat as needed to avoid burning while allowing pancakes to crisp.
6. Step 6: Transfer finished pancakes to a rack or paper towels to drain briefly and keep warm in a low oven if necessary while frying remaining batter.
7. Step 7: Serve hot, topped with a dollop of sour cream and chopped chives, with applesauce on the side if desired.