Placki Ziemniaczane
Local name : Placki ziemniaczane
Grated potato pancakes fried until the edges turn lacy and brown, served with sour cream as every Polish kitchen does.
Photo : Aw58 · CC BY-SA 4.0
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Method
- Grate the potatoes on the finest side of a box grater. Grate the onion into the same bowl.
- Tip the mixture into a clean tea towel and squeeze it over a bowl to draw out the juice. Let the juice settle for 5 minutes, then pour off the liquid and keep the white starch underneath.
- Stir that starch back into the squeezed potato. Add the egg, flour, salt and pepper, then mix.
- Heat 5 mm of oil in a wide pan until a crumb sizzles on contact.
- Drop in spoonfuls of batter and flatten them to 5 mm. Fry for 4 minutes a side until the edges turn brown and lacy.
- Drain on kitchen paper, salt, and serve hot with the sour cream.
The liquid squeezed from potatoes carries the starch that binds the batter. Press, let it settle, then scrape up the white sediment: the pancakes hold together without extra flour.
