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The best potato pancakes?

Angela777 4 | 11  
16 May 2007 /  #1
What is the best way to make potato pancakes?

I travelled in Poland last year and found them made in various styles. I make them how my dad taught me: finely grated potato and onion, let it drain an hour, add a little potato starch and fry on medium heat, medium thickness, maybe 1/2 centimetre or a little more. If the pan is not hot enough they can fall apart or be grey or gooey. I don't feel I've mastered it yet, so I"m interested to hear any tips.

I saw a recipe with egg. Tried that. It tasted different.
sparrow 2 | 243  
16 May 2007 /  #2
Majoranka! You can't make decent platzki withouht that! :-)
lef 11 | 477  
16 May 2007 /  #3
The key to good potato pancakes is using the right potatoes and cooking oil.

The ingredients are pretty basic, grated potato, flour, salt, use onions for taste,

Select a very dense potato (like the type used for frying chips) and most important use a high temperature oil like cotton seed oil (this will ensure a crisp potato cake without burning)

The key to good potato cakes is the potatoes you select and type of oil (never use vegetable/olive oil)
Use the same method to make the best chips

Forgot to mention use a couple of eggs for taste and to bond the ingrediants,
sparrow 2 | 243  
17 May 2007 /  #4
The key to good potato cakes is the potatoes you select

Dunno how they're called in the US but in Europe go for "Bintjes potatoes" they're the best for baking & frying
FISZ 24 | 2,116  
17 May 2007 /  #5
I use Agria potatos. Basically anything with a yellow flesh is best for frying.
lef 11 | 477  
19 May 2007 /  #6
Basically anything with a yellow flesh is best for frying.

Sometimes, Polish potatoes are excellent for making potato pancakes, However from my experience they are not good for making chips, As somebody mentioned before that "BINJE" potatoes seem to be the best for french fries. As a matter of interest Mcdonald's use that potato here in Oz, The best potato's grow in Tasmania which has a climate which is similar to that of Poland.
krysia 23 | 3,058  
19 May 2007 /  #7
Basically anything with a yellow flesh is best for frying.

Like the Chinese?
OP Angela777 4 | 11  
20 May 2007 /  #8
I use the old starchy baker type potatoes, russets. These are the cheapest and most common potatoes here in Canada, it turns out, as well.

Yellow potatoes common here are Yukon potatoes. Not good for frying, not starchy at all.
Eurola 4 | 1,900  
20 May 2007 /  #9
You can also add chunks of fried bacon to your prepared potato pancake mixture and bake it in the oven. Don't make it too thick or it will not get crispy. Cut it in squares and serve with cold milk. Yum mm.
Moon - | 44  
20 May 2007 /  #10
Ya know, this is something that I never could quite aquire a taste for. I've had potato pancakes a few times... I think it is the smell or something. Im pretty sure my family eats them with maple syrup on them... I think that's my turn off. I don't like syrup. :)
Eurola 4 | 1,900  
20 May 2007 /  #11
That's OK Moon. Frankly, pouring maple syrup on potato pancakes would turn me off too :)
Moon - | 44  
20 May 2007 /  #12
:) I might have to have them virgin the next try.
beckski 12 | 1,611  
20 May 2007 /  #13
I don't like syrup. :)

Try them with sour cream, apple sauce or fruit compote. These items complement the pancakes well.
OP Angela777 4 | 11  
21 May 2007 /  #14
I always had them plain at home. But in Poland they came with mushroom sauce, red sauce, you name it. I like them with a big salad now, to balance off the exquisite greasy starchy saltiness.

Bake in the oven? Never heard that before.
szkotja2007 27 | 1,498  
21 May 2007 /  #15
you name it

Try Chilli con carne - mmmmmmm
FISZ 24 | 2,116  
21 May 2007 /  #16
My favorite is Hungarian Style Placki po Wegiersku :)

Placki Ziemniaczane is with Sour Cream
31 May 2007 /  #17
Here is what I learned from my Mom:
4 finely grated potatoes
2 eggs
palm full onion flakes
2 tsp. salt
flour as needed
Put four New or White potatoes, cut into chunks, in a food processer. Add eggs, dried onions, salt and process them until they are almost liquid. Remove from processer to a mixing bowl and incorporate flour until the mixture thickens. (there should be NO liquid.....much like oatmeal) Fry in medium hot skillet with peanut oil. Peanut oil has a high smoke point and is easily digestable. Serve with butter and sprinkle with cinnamon sugar or spread on jelly or jam. They are good later at room temperature also.
wozzy 8 | 206  
1 Jun 2007 /  #18
Bake in the oven? Never heard that before.

did mine in the oven last week for the first and last time, ......... dry and lacking that fried potato & onion flavour. ...........Sill I tried.
Mateo - | 4  
2 Jun 2007 /  #19
My girlfriend is adding to potato pancakes (placky zimashane?) a zucchini. It's delicious! But I think nothing will beat her mum’s bigos ;)
19 Jun 2007 /  #20
I've had a version which is made as follows:

- Mealy potatos (peeled, grated and moisture pressed out using cheesecloth or kitchen towels)

- 1-2 eggs (depending on how many potatos taken)

- Nutmeg (1/4 to 1/2 teaspoon added to egg mixture, amount depending on number of potatos taken)

- Potato starch (amount depending on moisture of potato and egg mixture)

- Salt to taste

Form patties and fry using Mazola or other vegetable oil (no sunseed oil)

Serve with apple sauce or sour cream and smoked salmon and fresh chives.
19 Jun 2007 /  #21
sour cream and smoked salmon and fresh chives

Try to add black caviar - you can get this kind of placki ziemniaczane in "Dom Polski" - which is one of the best Polish restaurants in Warsaw.

Another delicious way of "placki ziemniaczane" is "Placek po Cygansku"(gypsy pancake) -standard potato pancakes with goulash on top and sour cream - really nice
Eve555 - | 2  
27 Nov 2007 /  #22
I remember this recipe for potato pancakes, the way my Mother made them:

4-5 peeled, finely grated potatoes
1 small onion grated
1 egg
2 tbs flour
pinch of salt
Vegetable oil

Mix grated potatoes & onion and let them drain in a collander to get rid of excess water.
Add a beaten egg and flour. Add salt.

Using a tablespoon, add a little batter into a skillet filled with hot oil, spreading the batter thinly around. You want your pancakes to be thin & crisp, so don't mound too much batter in the skillet. Fry till the edges turn light brown. Turn to a platter.

Keep it hot in the warm oven while you fry the rest.

Hope this is good and it works for you.
27 Nov 2007 /  #23
Recipe comes from the "the best of polish cuisine in krakow" and is recipes used at the Polakowski self service restaurant on ul.Miodowa

2lbs potatoes
1 medium onion
2 egg yolks
2 tbsp wheat flour
black pepper
1/2 cup oil for frying

1. rinse and peel the potatoes, grate them finely and squeeze gently
2. peel the onion and grate as well
3. add the onion flour and egg yolks to the potatoes season with salt and pepper and stir well
4. form thin pancakes with a spoon in a pan of hot oil and fry on both sides until golden

serve with cream, kefir or sprinkled with sugar
22 Jan 2009 /  #24
I like to use red potatos and plenty of thinly sliced onions. Use only enough flour to get a little bonding eliminate the mosture. Salt and pepper.. or small amount of Thai chilli peppers. I prefer not to use egg. I fry in olive oil. The key to this variation is to spread the potatos very thin... there should be a few holes here and there. This makes the pancake very crispy. I serve with sour cream or plain yogart and apple butter.
beckski 12 | 1,611  
22 Jan 2009 /  #25
Today, 10:55 Report #25

I like to use red potatos

Great idea, I'll have to give it a try.
coffeenvanilla 1 | 19  
24 May 2009 /  #26
Placki Ziemniaczane (Polish Potato Pancakes)

  • Placki Ziemniaczane (Polish Potato Pancakes)
anubis - | 35  
24 May 2009 /  #27
Tip: a few drops of lemon juice will prevent the batter from turning black.
23 Jul 2009 /  #28
i am surprised none of the above recipes include crushed garlic?
it adds a delicious taste!
of course, only a couple of cloves ;-)
Patrycja19 62 | 2,686  
23 Jul 2009 /  #29
i am surprised none of the above recipes include crushed garlic?

I know, I use garlic in them too, but not a whole lot.

time to make a batch.. yum
Babinich 1 | 454  
23 Jul 2009 /  #30
Tip: a few drops of lemon juice will prevent the batter from turning black.

The key...

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