Potato Pancakes

Name: Potato Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 lbs russet potatoes, peeled; 1 yellow onion, peeled; 2 large eggs, beaten; 1/4 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup vegetable oil (for frying); 1/2 cup sour cream (for serving); 1/2 cup applesauce (for serving)

Traditional Polish potato pancakes (placki ziemniaczane) made with grated potatoes and onions, fried until golden and crispy on the outside while remaining tender inside.

35 minMediumServes 4290 cal/serving

PolishAppetizerStovetopVegetarianHalal-friendlyPork-FreeAlcohol-Free

Ingredients

2 lbs russet potatoes, peeled
1 yellow onion, peeled
2 large eggs, beaten
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 cup vegetable oil (for frying)
1/2 cup sour cream (for serving)
1/2 cup applesauce (for serving)

Instructions

1

Grate the 2 lbs peeled russet potatoes and 1 peeled yellow onion using the large holes of a box grater or food processor with a grater attachment.
2

Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
3

Transfer the potato-onion mixture to a large bowl and add the 2 beaten large eggs, 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Mix well to combine.
4

Heat the 1/2 cup vegetable oil (for frying) in a large skillet over medium-high heat until hot but not smoking.
5

For each pancake, drop about 1/4 cup of potato mixture into the hot oil and flatten with a spatula into a round shape about 3 inches in diameter.
6

Cook the pancakes until golden brown on the bottom, about 3-4 minutes. Flip and cook on the other side until golden brown and crispy, about 3 minutes more.
7

Transfer to a paper towel-lined plate to drain excess oil. Keep warm while cooking the remaining pancakes.
8

Serve hot with 1/2 cup sour cream (for serving) and/or 1/2 cup applesauce (for serving) on the side.

Questions

Can I make Potato Pancakes dairy-free?

Yes. The dairy in this entry is 1/2 cup sour cream (for serving). Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Potato Pancakes gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Potato Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Potato Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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