Placki Ziemniaczane

Method

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1. Grate the potatoes and onion coarsely into a bowl.

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2. Tip into a clean cloth and squeeze as hard as you can over a bowl, until no more liquid comes.

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3. Let the squeezed-out liquid stand 2 minutes; a white starch layer will settle at the bottom.

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4. Pour the water off carefully and scrape the starch back into the potato.

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5. Mix in the eggs, flour, salt and pepper.

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6. Heat 3 tbsp of the oil in a wide frying pan over a medium-high heat.

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7. Drop in heaped tablespoons and flatten each to about 8 cm.

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8. Fry 4 minutes, until the edges are deep brown and lacy.

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9. Turn and fry 3 minutes more, then drain on a rack.

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10. Repeat with the rest, adding oil as needed, and serve hot with soured cream and chives.

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Chef’s Tips

• Squeeze hard, then reclaim the starch.
• A rack, not paper, or the underside steams soft.
• Fry them as you grate — raw potato greys within minutes.

Pairing Suggestions

• Soured cream
• Apple sauce
• Goulash

Storage & Reheating

Best immediately. Re-crisp in a hot oven for 6 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.