Authentic Polish Potato Pancakes
Experience the authentic taste of Polish Potato Pancakes, known as 'Placki Ziemniaczane.' These savory, crispy delights can be relished as a breakfast treat or delightful appetizer. Typically served with sour cream or applesauce, these potato pancakes are a nod to traditional Polish culinary heritage. While using a blender provides convenience, hand-grating the potatoes enhances the texture and flavor, rewarding you with the ultimate potato pancake experience.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
firm potatoes
1 3/4 lbs (peeled and finely grated)
sweet onion
1 large (finely grated)
garlic clove
1 (finely minced)
egg yolk
1 large (lightly beaten)
flour
2 tablespoons (none)
salt
3/4 teaspoon (none)
black pepper
1 pinch (none)
cayenne pepper
1 pinch (none)
fresh parsley
1 tablespoon (minced)
egg white
1 large (beaten stiff)
vegetable or peanut oil
as needed (for frying)
Instructions
1
Peel and finely grate the potatoes. Place them in a bowl of cold water, rinse thoroughly, and repeat this process two more times until the water runs clear. This helps to remove excess starch and ensures a crisp texture.
2
Using a fine grater, grate the sweet onion. Combine the grated potatoes and onion with the minced garlic in a large mixing bowl.
3
Place the potato mixture in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. This step is crucial for achieving crispy pancakes.
4
In a separate small bowl, beat the egg yolk lightly. Add the egg yolk, flour, salt, black pepper, cayenne pepper, and minced parsley to the potato mixture. Stir well to combine all ingredients thoroughly.
5
In another clean bowl, beat the egg white until stiff peaks form. Gently fold the beaten egg white into the potato mixture, trying not to deflate the air you've incorporated.
6
Heat a large, heavy-bottomed skillet over medium-high heat and add vegetable or peanut oil until it reaches about 1/4-inch depth.
7
For each pancake, drop a generous tablespoon of the potato mixture into the hot oil, pressing down lightly with a spatula to flatten it. Fry until golden brown and crispy, about 3-4 minutes per side.
8
Remove the pancakes with a slotted spatula and drain on paper towels. Season with additional salt and pepper if desired.
9
Serve hot with sour cream or applesauce on the side and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the traditional Polish name for these potato pancakes?
The traditional Polish name for these potato pancakes is 'Placki Ziemniaczane.'
Can I use a blender to prepare the potatoes?
While a blender provides convenience, hand-grating the potatoes is recommended to enhance the texture and flavor for the ultimate experience.
Why do I need to rinse the grated potatoes?
Rinsing the potatoes in cold water helps remove excess starch, which ensures a crisp texture once they are fried.
How many times should I rinse the potatoes?
You should rinse the potatoes three times or until the water runs clear.
What kind of potatoes should I use for this recipe?
The recipe specifies using firm potatoes for the best results.
What is the most important step for achieving crispy pancakes?
Wringing out as much moisture as possible from the potato and onion mixture using a kitchen towel or cheesecloth is crucial for crispiness.
How should I prepare the onion?
The sweet onion should be finely grated using a fine grater.
Do I use the whole egg at once?
No, you separate the egg. The yolk is beaten and added to the mixture first, while the white is beaten to stiff peaks and folded in later.
What is the purpose of beating the egg white separately?
Beating the egg white until stiff peaks form and folding it in gently incorporates air into the batter, improving the pancake texture.
What spices are used in authentic Polish potato pancakes?
The recipe uses salt, black pepper, and a pinch of cayenne pepper for seasoning.
What type of oil is best for frying these pancakes?
You can use either vegetable oil or peanut oil for frying.
How much oil should be in the skillet?
The oil should reach a depth of about 1/4-inch in a large, heavy-bottomed skillet.
What temperature should I use for frying?
Heat the skillet over medium-high heat before adding the potato mixture.
How long do I cook each pancake?
Fry each pancake for about 3-4 minutes per side until they are golden brown and crispy.
How do I shape the pancakes in the pan?
Drop a generous tablespoon of the mixture into the oil and press down lightly with a spatula to flatten it.
What should I do with the pancakes immediately after frying?
Remove them with a slotted spatula and drain them on paper towels to remove excess oil.
What are the traditional toppings for Polish potato pancakes?
They are typically served with sour cream or applesauce.
Can these be served as an appetizer?
Yes, these savory pancakes work wonderfully as either a breakfast treat or a delightful appetizer.
How much flour is required for the recipe?
The recipe calls for 2 tablespoons of flour.
Is garlic included in this traditional recipe?
Yes, one finely minced garlic clove is added to the potato and onion mixture.
How many servings does this recipe provide?
This recipe makes 6 servings.
What herb is used in the batter?
One tablespoon of fresh minced parsley is stirred into the potato mixture.
Should I season the pancakes after cooking?
You can season the finished pancakes with additional salt and pepper if desired after draining them.
What is the total weight of potatoes needed?
You will need 1 3/4 lbs of firm potatoes.
What texture should I look for in the egg whites?
The egg whites should be beaten until they form stiff peaks.
What kind of onion is best for this recipe?
The recipe specifically calls for a large sweet onion.
How do I prevent the egg whites from deflating?
You should gently fold the beaten egg whites into the mixture rather than stirring vigorously.
Can I use a regular skillet for frying?
A large, heavy-bottomed skillet is recommended for even heat distribution and better frying results.
What gives the pancakes their savory flavor profile?
The combination of grated onion, minced garlic, parsley, and cayenne pepper provides a deep savory flavor.
Are these pancakes served hot or cold?
These pancakes are best enjoyed when served hot immediately after frying.