Polish Potato Pancakes (Placki Ziemniaczane)

Latkes with sour cream and applesauce
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  • 60 mins
  • Prep: 45 mins,
  • Cook: 15 mins
  • Yield: 6 servings Potato Pancakes
Ratings (118)

This recipe for Polish potato pancakes or placki ziemniaczane (PLAHT-skee zhyem-nyah-CHAH-neh) is from Gwizdały village in the Mazovia region of Poland.

They can be made variously with grated onion, carrot, parsnips, zucchini, or other vegetables. They're best served hot either sprinkled with sugar or dolloped with sour cream. 

Before you begin grating, check out this quick tip for keeping your potatoes from turning dark.

What You'll Need

  • 6 medium potatoes (peeled and finely grated)
  • 1 medium onion (finely grated)
  • 2 large eggs
  • Salt and pepper
  • 1/4 cup all-purpose flour (or more as needed)
  • Vegetable oil (for frying)
  • Optional: granulated sugar
  • Optional: sour cream
  • Optional: applesauce

How to Make It

  1. Mix potatoes, onion, eggs, and salt and pepper. Add enough flour to bind the mixture together but leaving it still somewhat thin.
  2. In a large, heavy skillet set over medium-high heat, add enough vegetable oil to come to a depth of 1/4 inch. Heat until hot, but not smoking.
  3. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick.
  4. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning.
  1. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. Serve with granulated sugar or sour cream and applesauce if desired.

More Eastern European Potato Recipes

  • Czech Potato Dumplings Recipe: These are made with cold, unseasoned mashed potatoes. The boiled dumplings are rolled in buttered breadcrumbs or, alternatively, placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken.
  • Hungarian Potato Dumplings RecipeThis recipe for potato dumplings with sheep's milk cheese, preferably Liptauer, is known as dodole in Hungarian or strapacka in the northern part of Hungary. This also is known as Slovak byndzové halusky.
  • Lithuanian Potato-Meat Dumplings RecipeThese are known as zeppelins or cepelinai in Lithuanian. They are made with a combination of cooked mashed potatoes and finally grated raw potatoes shaped into an oval dumpling and filled with seasoned ground meat or cheese. After boiling, they are served with a sour cream, onion and bacon sauce.