Vegetarian
Placki ziemniaczane (Polish potato pancakes)
Crisp, lacy Polish potato pancakes made from grated potato and onion, served with soured cream and dill.
- 45 min20 prep · 25 cook
- EasyDifficulty
- 410 kcalper serving
Ingredients
4 servings
- Potatoes1 kg
- Onion1
- Egg1
- Plain flour3 tbsp
- Vegetable oil100 ml
- Soured cream200 ml
- Chopped dill2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Peel and finely grate the potatoes and onion. Tip into a sieve and press out as much liquid as you can.
- 2
Mix with the egg, flour, 1 tsp salt and pepper.
- 3
Heat a thin layer of oil in a frying pan over medium-high heat. Drop in spoonfuls of the mixture and flatten them to 1 cm.
- 4
Fry until deep golden and crisp on both sides, adding oil as needed. Drain on kitchen paper.
- 5
Serve hot with soured cream and dill.
Tips and questions
- Why do my pancakes turn grey?
- Grated potato oxidises fast. Grate the onion first and mix it in straight away, then fry without waiting.
- How do I keep them crisp?
- Squeeze the potato well and keep finished pancakes on a rack in a low oven, not stacked.
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