What Are Potato Pancakes?
Placki ziemniaczane are traditional Polish potato pancakes made with grated raw potatoes, egg, flour, and salt — sometimes with a little onion and pepper for extra flavor. They’re shallow-fried until golden and crispy, and typically served hot with toppings like sour cream, goulash, or even sugar for a nostalgic twist.
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These crispy pancakes are especially popular on meatless Fridays or served as a side to hearty stews. Every Polish home has its own version — some use more flour, some skip the onion — but all share that irresistible golden crunch.
Why I Love This Recipe
This simple recipe for Polish Potato Pancakes are my family’s favorite side dish. Traditional Placki Ziemniaczane can be eaten as a savory and sweet meal. Starting with russet potatoes and onions (that I recommend not adding if you want to eat them sweet :D), this simple mix turns into something magical. The secret to their crispy edges and tender insides lies in frying them in hot oil until they’re golden brown.
They also bring out strong opinions (and fun debates!). Sweet or savory? With onions or without? Topped with goulash or a sprinkle of sugar? However you serve them, placki ziemniaczane are always a crowd-pleaser.
Necessary Equipment
Box grater or food processor
Large mixing bowl
Large nonstick or cast iron skillet
Slotted spatula
Paper towels for draining
Spoon for portioning the batter
Polish Potato Pancakes, frying in a pan.
Polish Potato Pancakes
Key Ingredients & Substitutions
Russet Potatoes – Their high starch content makes them perfect for crisp, golden pancakes with a soft center. You can use Yukon Golds in a pinch, though the texture will be slightly different.
Onion – Traditional and flavorful, but totally optional. If you’re planning to serve the pancakes with sugar or sweet toppings, you can skip the onion entirely.
Egg – Helps bind the mixture together so the pancakes hold their shape.
All-Purpose Flour – Just enough to bring everything together. You can use a gluten-free flour blend or a spoonful of potato starch if needed.
Salt & Black Pepper – Season to taste. If you’re leaning sweet with toppings, leave out the pepper and go lighter on the salt.
Vegetable Oil – For frying. Any neutral oil works, or you can use lard for a more traditional flavor.
Step-by-Step Instructions
1. Prepare the Potatoes and Onion
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