Vegetarian, European
Placki ziemniaczane with sour cream
Placki ziemniaczane are Polish pancakes made from grated potatoes, pan fried until crispy, and served with dill sour cream and a side salad. This recipe serves 4, takes 35 minutes, stays easy, and costs €1.50 per person. The trick is squeezing the grated potatoes well to remove excess water before mixing.
Tonight, placki, those Polish grated potato pancakes, crispy outside, tender inside, with sour cream and a salad.
- Total time
- 35 min
- Difficulty
- Easy
- Cost per person
- €1.50
- Calories per person
- 560 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall, Spring
- The kids
- They generally like it
The first bite crunches, then it softens. Placki ziemniaczane play on that contrast, a golden crackly crust around a tender potato center, flavored by the onion grated right in with it. Dill sour cream brings the brightness this rich dish needs, and a side salad keeps things balanced without stealing the show.
This is the kind of recipe the whole table enjoys. Kids like the shape and the crunch, adults appreciate the honest, simple taste of well handled potatoes. On a weeknight in fall or winter, when you want something comforting without spending hours cooking, this is exactly what Mon Chou suggests for dinner.
The ingredients
Fruits and vegetables
- Starchy potatoes 1 kg
- Onion 1
- Dill 1 bunch
- Green salad 1
Dairy
- Eggs 2
- Thick sour cream 15 cl
Pantry
- Flouroften in the pantry 3 tbsp
- Sunflower oiloften in the pantry 8 tbsp
- Cider vinegaroften in the pantry 1 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Allergens Gluten, Lactose, Eggs
The step by step recipe
-
Peel the potatoes and the onion, then grate them finely. 5 min
Grate the onion in between batches of potato, it keeps them from turning brown.
-
Squeeze the mixture in a clean kitchen towel, keep the starch that settles at the bottom of the liquid and stir it back into the mixture.
This starch binds the pancakes together, it's the secret to keeping them from falling apart.
-
Mix with the eggs, flour, salt, and pepper.
Shape and cook the pancakes right away, the mixture oxidizes and turns gray if left sitting.
-
Heat the oil in a large skillet, drop spoonfuls of batter, flatten them, and cook for two to three minutes on each side until golden. 15 min
The oil should sizzle as soon as the batter touches the pan, otherwise the pancakes soak up too much grease.
-
Drain the pancakes on paper towels and serve with sour cream mixed with dill, and the salad dressed with cider vinegar.
Eat them right away, the crust softens after about ten minutes.
Our tips to get it right
- Pick starchy potatoes, they release less water and hold together better during cooking than waxy potatoes.
- Don't crowd the pan, three or four pancakes at a time is plenty, otherwise the oil temperature drops and they won't brown well.
- Keep cooked pancakes warm in a low oven while you finish the rest of the batches, they stay crispy longer than sitting on a cold plate.
The variations
- Swap the sour cream for cottage cheese or Greek yogurt if you want a lighter sauce.
- For an egg free version, add an extra tablespoon of flour to bind the batter, the result is slightly less pliable but still works well.
- For kids, shape smaller pancakes and serve the sour cream on the side, some prefer dipping instead of topping.
What to serve it with
- A well dressed green salad
- A vegetable soup to start
- Black tea or a light beer
Storage
These pancakes keep for 2 days in the fridge in a sealed container, though they lose some crispness. Reheat them in a skillet over medium heat rather than the microwave to bring back some crunch. Freezing isn't recommended, the texture turns mushy once thawed.
Questions about this dish
Can you make the batter ahead of time?
No, the batter oxidizes and turns gray quickly once the potatoes are grated. It's best to mix it right before frying to keep a good color and texture.
Which potato works best for placki?
A starchy potato releases less water and gives firmer pancakes. A waxy potato also works but needs a longer squeeze to remove the extra moisture.
Why do my pancakes fall apart while cooking?
This usually happens when the starch that settles at the bottom of the squeezed liquid gets thrown away with the water. That starch naturally binds the batter, so stir it back in before adding the eggs and flour.
Can you make this recipe without eggs?
Yes, just add an extra tablespoon of flour to make up for the binding. The batter will be a bit less flexible to handle but the pancakes still hold together well while cooking.
How long does it take to make placki ziemniaczane, crispy Polish potato pancakes with sour cream and a side salad?
Count 35 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in placki ziemniaczane, crispy Polish potato pancakes with sour cream and a side salad?
About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does placki ziemniaczane, crispy Polish potato pancakes with sour cream and a side salad cost?
About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.
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