Placki ziemniaczane

Ingredients

Instructions

1. 1

   Peel the potatoes and grate them on the fine side of a box grater. Grate the onion the same way. Transfer both to a clean kitchen towel or sieve and squeeze out as much liquid as possible; this is key for crisp pancakes and helps them fry faster.

2. 2

   Place the squeezed potato and onion mixture in a bowl. Add the egg, flour, salt, and pepper, then mix until evenly combined into a thick batter. If it looks very loose, let it stand for 1 minute and stir again; the potato starch will help bind it.

3. 3

   Heat a large frying pan over medium-high heat and add half of the oil. When the oil shimmers, spoon in 4 small mounds of batter and flatten each to about 1 cm thick. Fry for 3-4 minutes on the first side until deep golden and lacy at the edges.

4. 4

   Flip and fry for 2-3 minutes on the second side until crisp and cooked through. Adjust the heat as needed so they brown steadily without burning. Transfer to a plate lined with paper towel.

5. 5

   Add the remaining oil and fry the rest of the batter in the same way. Serve immediately while hot and crisp, with sour cream on the side or spooned over the top.

Nutrition per serving

Notes

• •For the best texture, use starchy potatoes such as Maris Piper, Russet, or other floury varieties.
• •Squeezing out the liquid thoroughly is the easiest beginner technique for achieving crisp placki rather than soft ones.
• •These are also traditionally served with mushroom sauce or goulash, but sour cream keeps the dish vegetarian and quick.
• •If you want extra crunch, keep the first batch warm in a 100°C oven while frying the second batch.

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