Placki Ziemniaczane: Polish Potato Pancakes

Method9 steps

1. 1

   Step 1: For this savoury version, peel the 1 kg starchy potatoes and both onions. Grate them using the medium holes of a box grater or a food processor’s grating disc.

   Uses 1 kg starchy potatoes · 2 yellow or white onions

2. 2

   Step 2: Set a strainer over a large bowl. Press the grated potato-onion mixture in the strainer to remove excess liquid. Keep both the drained grated solids and the collected liquid; let the liquid stand while you mix the batter so its starch can settle.

   Uses Grated potatoes and onions

3. 3

   Step 3: Put all the drained potato-onion solids in a mixing bowl. Mix in the 2 eggs, 2–3 tbsp flour and both minced garlic cloves (2) until combined.

   Uses Drained grated potato-onion solids · 2 eggs · 2–3 tbsp all-purpose flour · 2 garlic cloves, minced

4. 4

   Step 4: Carefully pour away the liquid collected under the strainer, leaving the settled potato starch at the bottom of its bowl. Scrape that recovered starch into the mixed pancake batter and combine. Do not discard the settled starch with the water.

   Uses Collected liquid with the settled potato starch · Potato-onion pancake batter with eggs, flour and garlic

5. 5

   Step 5: If using it, mix the optional 1 tbsp batter sour cream into the mixture. Season with salt and freshly ground black pepper to taste and mix well. Keep the separate serving cream and chives for the finish.

   Uses Pancake batter with recovered potato starch · Optional 1 tbsp sour cream for the batter · Salt, to taste · Freshly ground black pepper, to taste

6. 6

   Step 6: Heat a shallow layer of canola oil in a heavy-bottomed pan over medium heat. Spoon small portions of the prepared batter into the hot oil and flatten them into thin pancakes, leaving room to turn them. Fry the first side for about 3–5 minutes, until golden and firm enough to flip.

   Fry first pancake side · 5 minUses A portion of the prepared batter for this uncrowded batch · Canola oil for the actual pan; volume unmeasured

7. 7

   Step 7: Turn the pancakes and fry their second side for another 3–5 minutes, until golden and cooked through. If the outside browns before the potato inside is tender, lower the heat and cook longer; keep later pancakes thinner.

   Fry second pancake side · 5 minUses The current pancakes fried on their first side

8. 8

   Step 8: Lift the cooked pancakes from the oil. If desired, briefly drain them on paper towels. Repeat with the remaining batter in uncrowded batches, stirring the batter between batches and adding canola oil only as needed; fry each side for the same 3–5-minute guide and check the centers are tender. Serve the cooked batches while they are hot.

   Uses The first fully cooked pancake batch · The remaining prepared batter · Canola oil for later batches, only as needed

9. 9

   Step 9: Serve the hot savoury pancakes with the separate 4–5 tbsp sour cream and 2–3 tbsp chopped chives distributed over the batch or offered alongside. Eat freshly fried for the best texture and refrigerate perishable leftovers promptly.

   Uses Cooked potato pancakes from all completed batches · 4–5 tbsp sour cream for serving · 2–3 tbsp chopped chives for serving