Aunt Lillian’s Polish Potato Pancakes

With just a few ingredients, you can make these authentic Polish Potato Pancakes (placki ziemniaczane)! Top with sour cream, applesauce or powdered sugar for an easy side dish, appetizer or snack.

These Polish Potato Pancakes,  placki ziemnaiaczane in Polish, are a family recipe that I remember fondly from my childhood.

My Aunt Lillian was an amazing cook and one of the reasons I loved visiting her house so much!

As a kid, visiting their house was a treat. It was always a great time because visits were full of food and full of laughter which was a transition from my house which was usually very quiet and boring and if I haven’t said it before my mother was a terrible cook. So a visit to my uncles was like visiting food and fun heaven.

These fried potato pancakes are simple – all you need is potatoes, onion, a pinch of flour and baking powder, and salt and pepper- Sooo good! For being so simple, they’re full of flavour and you can serve them as a savoury side (with sour cream) or as a sweet snack (with applesauce or powdered sugar).    

The key to crispy Polish potato pancakes that don’t fall apart is to remove the excess moisture from the potatoes prior to adding the other ingredients. If your potato pancakes fall apart, it’s likely because there was too much moisture so that’s a step you don’t want to skip!

Every time I make these potato pancakes I’m transported back to fun-filled days at Aunt Lillian’s house and I hope you will create your own memories with this classic recipe as well!

Ingredients & Substitutions

• Potatoes – You’ll want to peel the potatoes before grating them.
• Eggs – the glue that holds it all together.
• Onion – A medium onion adds flavor to the potato pancakes
• Flour – Helps thicken the mixture and holds it all together.
• Salt & pepper – For flavour.
• Baking powder – These are thin potato pancakes so just a pinch of baking powder is used.
• Vegetable oil – You can also use canola or similar oil for frying. 

How to Make Polish Potato Pancakes

1. Grate potatoes and onion into a large bowl. Add some water just to cover the potatoes so that they don’t brown while you are grating the rest.
2. Let stand for 10 minutes to let the liquid from the potatoes and onion separate and rise to the top.
3. Remove the liquid and then pat the potatoes and onions dry to remove any excess water.  This helps them crisp up in the pan.
4. Stir in the eggs, salt, pepper and baking powder. Add the flour to thicken the mixture up and bind the eggs and potatoes together.  The mixture will still be thin.

5. Heat the vegetable oil in a pan over medium-high heat.  Oil in the pan should be about 1/4″ deep. I like to test for when the oil is hot enough by putting a small pinch of flour in the pan.  If it sizzles the oil is ready to go.
6. Drop heaping tablespoons full of the potato mixture into the heated oil and using a spoon coax it to form a small 3″ circle.
7. Fry until the bottom is brown before flipping otherwise the bottom will stick and it won’t flip well. Once the bottom is browned gently flip the potato patty and continue to fry until the other side is golden brown. 

8. Remove from the pan when done and place on paper towels to drain. Lightly salt them when they come out but don’t overdo it. Continue the process until all of the potato mixture is used.
9. Top them with sour cream, apple sauce or powdered sugar.

When to Serve Fried Potato pancakes

There are several ways to serve fried potato pancakes. You can enjoy them as a meal (popular during Lent) or as a side dish. Fried potato pancakes are also known by those who are Jewish as Latkes. Latkes are generally consumed on Hanukkah to commemorate the miracle of the oil lasting eight days in the story of the event Hanukkah commemorates, the rededication of the Holy Temple.

These are the traditional times of the year when you most often see potato pancake recipes served which are tied to religious holidays. Honestly, though it is an absolute shame to only indulge in these a few times a year. They can absolutely be enjoyed all year round as a simple appetizer, side dish or snack.

How do you Store & Freeze potato pancakes?

While fried potato pancakes are at their absolute best fresh from the pan, leftovers can be stored in the fridge for up to 3 days. You can reheat them in the microwave but I find baking them or tossing them in the air fryer for a few minutes is best to crips them up again.

You can also freeze these Polish potato pancakes for up to 3 months. Reheat in the oven for the best, crispiest results. 

What are the best potatoes for potato pancakes?

Russet and Yukon potatoes are typically the best for making fried potato pancakes. It’s better to use a larger baking potato than small or baby potatoes, as they often soften quickly. You want a potato that will stay soft and firm throughout the cooking process. But, don’t give it too much thought – any regular-sized potato you find at the grocery store should work fine!

Recipes That Would Go well With Potato Pancakes

• Crispy Oven-Baked Chicken Thighs
• Honey Sriracha Grilled Chicken Thighs
• Garlic & Rosemary Grilled Lamb Chops
• The Perfect Roast Beef
• Fall-Off-The-Bone Baby Back Ribs

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