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Placki Ziemniaczane (Potato Pancakes)

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Polska piątek (Polish Friday) #4
Placki Ziemniaczane, delicious Polish potato pancakes
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I was so thrilled to get my copy of Nela’s Cookbook.  It’s a cookbook written by Nela Rubinstein, wife of famed Polish American pianist Arthur Rubinstein. Her recipes are Polish, Lithuanian, and American.

If you’d like to check it out, my Amazon affiliate link is above. I love it.  The cookbook, published in 1983, has drawings illustrating techniques, and it’s written as if it were a food blog.

Every recipe is preceded by a little story; Nela might talk about the source of the recipe, what she serves with it, or some family chuckle related to the dish.

Nela makes her potato pancakes a little differently than other recipes I’ve seen.  She uses no flour – preferring instead to use the potato starch that has drained from the grated potatoes. It was the first recipe I tried from the cookbook.

I made two different recipes – Nela’s and one found on All Recipes.  Before I give you more details, let me say how thrilled I am to have mastered potato pancakes.

I’ve been trying to do this for years, only to end up with a batter that dissolves in the oil.  Where did I get the crazy idea that I was supposed to use mashed potatoes?  No matter what I added – flour, egg or how I handled the dough – disaster.  Not any more.

Love Polish food? Checkout my Cookbook!

potato pancake and sour cream topped with chives in polish pottery

First, I made the recipe that uses flour.  Grating the potatoes was time-consuming; other than that, it was very easy.

Which method did we prefer?

Now, we make the basic recipe, the first one below. I do use Nela’s suggestion of grating the potatoes and onion with my food processor. To me using flour rather than relying on collecting the potato starch, just makes sense, it’s faster and easier, and a sure thing.

The mixture was just a little more cohesive that the one with only potato starch. If I needed to make the pancakes gluten free, it’s nice to have that option, but it’s an option, I’ll save for special GF occasions. I include it here in case you need GF.

You’ll notice in the video that the mixture does get watery as it sits. Just give it a stir and keep on cooking.

In this case it also oxidized a bit, turning darker because we took the time to set up the camera, but the color corrected itself as the pancakes cooked.

You’ll also see in the video that I turn the pancakes around and over. Before flipping them, I rotate them halfway in the pan because the part in the center always browns faster than the outside edge of the pan.

Can you spot the cameo appearance of by Ellie, one of our two new dogs? She and Rigby joined our household a couple of months ago from Bichon FurKids Rescue.

Finally, let’s get around to serving these crisp and tender creations.   We love potato pancakes topped with Gulasz or Pork Goulash.

Polish friends have told me they like to eat them with sugar and cinnamon, or maybe sour cream.   How about sour cream and a dollop of caviar?  The possibilities are mouth watering.  Oh yeah, plain is really good too.

Smacznego!

Lois

(Amazon pays me a few cents for purchases via these links)
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Placki Ziemniaczane (Potato Pancakes)

★★★★★ 4.2 from 5 reviews
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 9 1x
  • Cuisine: Polish
Print

Description

A potato pancake recipe that uses flour to thicken

Scale

Ingredients

  • 3 potatoes (1.5 pounds)
  • 1 small onion
  • 1 small egg
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • canola oil for frying

Instructions

  1. Peel potatoes and grate on the fine side of the grater
  2. Grate onion
  3. Drain potatoes and onion
  4. In a bowl, beat egg, stirring in flour, salt, and pepper until smooth
  5. Add drained potatoes and onion, stirring until well combined
  6. Heat 1/4 inch oil in frying pan over medium high heat
  7. Add potato batter, 1/4 cup at a time
  8. Using the back of a spoon, spread the batter until the pancake is about 1/2 inch thick, I was able to make 3 at a time
  9. Cook 2 to 3 minutes on each side, my frying pan is larger than the largest burner, so I also rotated them half way through each side to keep the middle from cooking and the outside edge from not getting dark enough
  10. Drain on paper towels.

Print

Placki Ziemniaczane (Potato Pancakes)

★★★★★ 4.2 from 5 reviews
  • Author: Nela
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 9 1x
  • Cuisine: Polish
Print

Description

A potato pancake thickened with potato starch

Scale

Ingredients

  • 3 potatoes (1.5 pounds)
  • 1/2 cup water
  • 1 tablespoon onion
  • 1 small egg
  • 2 teaspoons salt
  • lard for frying

Instructions

  1. Peel and dice the potatoes
  2. Add water to blender or food processor with a steel blade attachment, process the potato and onion in two batches
  3. Using the same water for both batches, process in bursts, so the potatoes are grated finely, but not liquefied
  4. Drain the potato mixture; reserving the water, let the water sit for just a minute, the potato starch will settle to the bottom
  5. Pour off the liquid, being careful to leave the starch in the bowl
  6. Add egg, salt, and potato onion mixture to the starch and combine
  7. Heat lard over medium high heat, drop batter 1/4 cup at a time into hot lard, using the back of the spoon to spread out the batter until pancakes are 1/2 inch thick
  8. Cook until brown on both sides
  9. Drain on paper towels

 

Reader Interactions

Comments

  3. I’m kind of in love with Polish Friday. My grandmother always made potato pancakes, and we always ate them with ketchup (I’m guessing that was the Americanization of our Polish heritage) but I remember her serving them with kraut, too. Cinnamon and sugar sounds… interesting. Love the idea of sour cream and caviar, though…

    Reply

  4. Laura – did your grandmother show you how to eat pizza in the Polish fashion? With ketchup!!! They’re shocked to hear that everyone doesn’t do that.

    Reply

  10. The photo looks just like the pancakes my mother made. They were the best. I am definitely going to make the first version, well worth the work. We ate them with pancake syrup, Kraft Macaroni and Cheese, yes the blue box kind, and/or Campbell’s Pork and Beans, Was a favorite Friday during Lent no meat cause we are Catholic kind of dinner.

    Reply

  11. Food processor all the way!!! This is exactly how my Polish momma makes them, but she cooks in butter instead of lard. Yum!!

    Reply

  13. Your first recipe and adding salt, pepper and baking powder is how my mama used to make them. She would let us know when the first pancake went into the frying pan and we would gather in the kitchen. While they cooked we would set the table and get out the sour cream. Mama said they were best a minute after she placed them on a paper towel covered plate! Guests would have first dibs then we would take one. I would get out another frying pan so they would get done faster! I would finish frying so mom could sit down and eat hers with sour cream! My favorite way to eat Mama’s Placki was plain. I so miss making Placki with my mama, she passed March 4, 2015.

    Reply

      • Thank you so much. It’s still difficult being without her because we were like best friends too. Mama was such a fantastic cook. She worked on the weekends until she was 72 for a Polish catering company as their head cook. Parties and weddings for 500 people at times making Kapusta, kielbasa, meatballs, mashed potatoes, baked chicken, roast beef, fish and more!

        Reply

      • When my dad made them it was for breakfast and we had eggs bacon or sausage patties or links very good for breakfast daddy was from the south and he was Baptist

        Reply

  14. My Nana used to bake a solid version in a black cast ion frying pan, we loved it and can’t find anyone left in our family that had her recipe, then again Nana never did go by a recipe as she only spoke Polish and I never saw a cookbook in her apartment. Has anyone out there made such a dish? We always called it Babka, but apparently that is not what it was. We would eat it with sour cream or applesauce. Yummy and we sure do miss her and her cooking.

    Reply

    • I think your Nana’s signature dish could rate the name of Babka. 🙂 You certainly could bake this in a cast iron pan (possibly flip mid-way), and sour cream or apple sauce are traditional toppers. Thanks for sharing such a nice family memory.

      Reply

    • My Mom made this we called it babka too! Same recipe but she added some milk to make it looser and then baked in oven till set. She used a cast iron fry pan but also a deep casserole/soufllet dish. My Dad liked the pan version because she added bacon for him. My sister and I loved the casserole version.

      Reply

        • I also had a baked version, and it was incredibly easy and less time consuming. It did not require flipping. I made it in a baking dish rather than the cast iron skillet one day, and my husband commented that they were good, but “missing something.” I’d have to say that “something” was the “magic” a cast iron skillet imparts.

          ★★★★

          Reply

  18. Thanks for this post. I also have Nela’s cookbook and want to try my hand at this for Wigilia. Two questions: 1. What kind of potatoes did you use? Would a higher starch potato work better? 2. Do you think attempting to squeeze out some of the water in a dishcloth would help?

    Reply

    • Hi Heather, I used russet potatoes, I think higher starch is better. I have read recipes where they suggest pressing the water out of the potatoes, as I do for hash browns. You might want to use paper towels pressing. I know the starch will stain purple, and I can’t remember if it washes out.

      Reply

  19. I make the flour version of potato pancakes. I also after draining before adding the flour add onefourth cup lowfat milk to keep the pancakes and batter from turning blackish .keeps leftovers golden crisp dont measure my flour just add till i get consistency i like.delicious with sour cream on top just a dab.

    Reply

  20. I haven’t made these in ages, I made my mother in law’s recipe, never used an onion, egg or pepper! My mom, German and Irish used mashed potatoes, but that was very long ago and I don’t remember if they were good. She just used the side of the grater to mash, drained off all of the liquid and added a few tablespoons of flour and 1/2 teaspoon of salt per potato!

    I’m going to go through your recipes, but can you tell me if you have a traditional “pigs in the blanket” recipe? Thanks!

    Reply

  21. Making Potato Pancakes, Placki, tonight for my sister & myself. i use my Tato’s, we called Dad Tato, simple recipe that Babcia used to make. 6 large potatoes, grated fine in the food processor, 2 Tbs flour, 1 egg, 1/2 a yellow onion, chopped first, 1 tsp salt, topping mix of sour cream with buttermilk & diced green onion & salt. YUM!!! applesauce is Russian & Hebrew. we serve it with grilled Polish Sausage. and Babka is bread. with raisins. but nothing to do with Placki

    Reply

  22. You’re absolutely right, can’t have too many good Polish cookbooks, and that of course includes all your wonderful recipes! I also have the one by Nela,and particularly cherish it because she was the wife of Arthur Rubinstein, the marvellous pianist

    ★★★★

    Reply

  23. To Doris Czajkowski:

    My Babci & Mom made this too! It was called Potato Babka. Just fry some diced onion & few slices of bacon, then add that to the potato mixture with some salt & pepper. Rub some lard or oil in fry pan. Pour mixture in and bake at 375 for about 1/2 hr. Then 350 for another 1/2 hr or so till solid in the middle. Hope this helps!

    Reply

  24. Our mother would fry them and my sister and I had to do the grating! Lots of skinned knuckles ! There were 7 of us and boy did we eat some Placki….with sour cream. I think I’m going to make them Sunday afternoon for a football snack! However…not sure of pronunciation but we call them Plotzski????

    Reply

  25. I make my potato pancakes using crushed saltine crackers instead of flour. And fry them in Crisco (solid in a can).

    Reply

  26. The video i watched seemed to show shredded potatoes not grated which I think makes a better pancake in my opinion as well as making for a great kugeli. mmm

    ★★★★

    Reply

  29. My husband has made these since we were dating. His family puts grape jelly on them❤, don’t judge until you try!!!

    Reply

  30. We would eat them with either Campbell’s Pork & ;sans or mix sour cream with seedless red raspberry jam and put on top. Love eating these!!

    Reply

  31. I’ve had potato pancakes with many toppings but for me it’s a little maple syrup and light salt and pepper.
    Thanks for sharing.

    Reply

  32. I love potato pancakes. I put the potatoes and other ingredients in a blender to chop potatoes and make batter but do not add onions. Use to grate them but the blender makes it easier. I do add about 2 tsp flour to absorb some of the liquid. I have always eaten with sugar. All my grandparents came from Poland and this is how we always ate them. Fried in lard usually makes them crispier too.

    Reply

  33. I am sooo surprised! I came from Trenton New Jersey and there was a significant Polish population.
    Babka was and still is a deep pan bread with raisins. I have also seen Martha Stewart do a deep pan babka with a crumb topping. It was called a bridal veil.
    Your potato starch version is almost identical to the one that my Busia made. We heard “sour” cream”. and wouldn’t touch it so we had butter on ours!
    I think the differences are regional.
    I hope that this posts properly because spell check is interferring!

    Reply

  34. I think this is the second or third time I have made these and used your recipe as a base.

    We (as a Polish family) make a sauce with farm cheese if we can get it and sour cream, tonight was a blend of sour cream, cottage cheese and some creme fraiche that needed using up with salt an pepper. It’s not a scientific proportionate recipe, Babcia never measured anything! It’s add stuff till it looks or tastes right!

    We had a German au pair and she made these and served them with apple sauce. Was a different experience for my hubby but he asked if she’d mind if we made the sour cream dish as well.

    Reply

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