The story behind the recipe
Placki ziemniaczane are made from grated raw potatoes, usually with onion, eggs, a bit of flour, and salt, and fried in oil or lard. In Podlasie, marjoram is added, and in the Bieszczady Mountains, pickled cabbage is often included. In Greater Poland, Warmia, and Masuria, they are called plendze or plindze, derived from the German "Plinse".
This dish is inexpensive, everyday, and filling. According to the English Wikipedia, pancakes were eaten in Polish monasteries in the 17th century, and in the 19th century, during the partitions, they often replaced bread for peasants. A recipe linked to the monastery in Stoczek Warmiński suggests using one onion, two eggs, and a tablespoon of flour for one kilogram of potatoes, which is almost the same as what we use today.
Pancakes belong to a large family: in Germany, they are Kartoffelpuffer or Reibekuchen, served with apple sauce; in Jewish cuisine, latkes are eaten during Hanukkah; in Belarus, they are called draniki; and in Ukraine, deruny. A large pancake with goulash is called placek po węgiersku, also known as a bandit pancake. Despite the name, it originates more from Podhale or from the Czech Republic and Slovakia than from Hungary.
Ingredients
Pancakes (about 16–20 pieces)
-
1 kg starchy potatoes (weight after peeling)
Abroad: USA and Canada: Russet or Yukon Gold; UK: Maris Piper or King Edward; Germany: mehligkochend - 1 pc small onion (about 100 g)
- 2 pcs eggs
-
2 tbsp wheat flour (flat, about 20 g)
Abroad: all-purpose / plain flour; Germany: Type 405 - 1 tsp (about 6 g) salt (flat)
- ¼ tsp (1.3 ml) ground black pepper
For frying
-
100 ml rapeseed oil or lard (2–3 tablespoons for each batch)
Abroad: canola / rapeseed oil; lard
For serving
-
200 g sour cream 18% (or sugar, optional)
Abroad: sour cream; Germany: saure Sahne extra
Method, step by step
-
Grate the potatoes and onion on a fine grater (or in a food processor) into a wide bowl.
-
Set the mixture aside for about 5 minutes. Tilt the bowl and pour off the water, holding back the potatoes, then press them with your hand and pour off again. You can also squeeze the mixture in a cotton cloth over the bowl.
-
Leave the drained liquid for 10–15 minutes. A white starch will settle at the bottom: pour off the water and add the starch back to the potatoes.
-
Add the eggs, flour, salt, and pepper and mix well. Fry immediately, as the batter releases water.
-
In a heavy skillet, heat 2–3 tablespoons of oil or lard. Spoon the batter (a heaping tablespoon per pancake) and spread it thinly.
-
Fry over medium heat for about 2–3 minutes on each side until the pancakes are golden and crispy. If they brown too quickly, lower the heat. Add more fat before each batch.
-
Drain the fried pancakes on paper towels. If frying a lot, keep the finished ones in a single layer in a hot oven.
-
Serve immediately, with sour cream or sprinkled with sugar.
Photos
