🥔 Placki ziemniaczane (Polish potato pancakes)
Placki ziemniaczane are Polish potato pancakes made from finely grated raw potato and onion, bound with egg and a little flour, and fried until crisp and golden. They are crunchy at the edges and soft inside, and are traditionally served hot with a spoonful of sour cream, or sometimes with sugar.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 kg starchy potatoes, peeled
- 1 onion
- 1 egg
- 3 tbsp wheat flour
- 1 tsp salt, black pepper
- Vegetable oil for frying
- 150 g sour cream to serve
Method
- Finely grate the potatoes and onion and squeeze out excess liquid in a sieve.
- Mix with the egg, flour, salt and pepper.
- Heat a thin layer of oil and fry spoonfuls of batter, flattened, for 3–4 minutes per side until golden.
- Drain on paper and serve hot with sour cream.
How to make it lighter
- Fry in a thin film of oil in a non-stick pan, or bake on a lined tray at 220 °C.
- Use light sour cream and measure it — a spoonful, not a dollop.
- Serve with a large salad and keep to 3–4 pancakes.
History
Grated potato pancakes spread across Central and Eastern Europe as the potato became a staple crop, and in Poland they are a classic home and milk-bar dish. Close relatives include Belarusian draniki and German Kartoffelpuffer.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Placki ziemniaczane (Polish potato pancakes) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →