Polish Potato Pancakes
Potato pancakes don’t have to be greasy… or hard to make. My recipe is easy thanks to my food processor but you can always grate the potatoes and onion by hand. The secret is to drain off the potato juice but keep the starch. Serve these Polish Placki Kartoflane with a little light sour cream or do like my mother did and slice up the leftover ones and cook into scrambled eggs for breakfast. - Jenny Jones
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 12 3-inch pancakes
Ingredients:
- 2 large russet potatoes, raw (about 1 1/2 pounds)
- 1/4 cup onion (about 1/2 of a small onion)
- 1 egg
- 1 Tablespoon flour (whole wheat or all-purpose)
- 1/2 teaspoon salt
- Pepper to taste
- 3 teaspoons oil, divided, for frying (I use avocado oil)
Instructions:
- Place peeled & chopped potatoes and onion into a food processor. Process for about 30 seconds until lumps are gone.
- Place in a fine-mesh strainer over a bowl and let drain for 5 minutes or longer.
- Carefully pour off the drained liquid but keep the white starch that’s settled on the bottom.
- To the starch, add the drained potato/onion mixture, egg, flour, salt, & pepper.
- In a cast iron skillet, heat 1/2 teaspoon of oil over medium heat. Spoon 1/4 cup mounds into pan, flattening each one to an even thickness.
- Cook about 3 minutes per side, adding 1/2 teaspoon oil as needed. If not using cast iron, cook over med-high and they make take a little longer. (You can keep them warm in a 200° oven on a paper towel-lined pan.)
I tried a recipe tonight with shredded potatoes and was disappointed because they tasted like hash browns. After listening to your recipe, I look forward to using a processor and hope to come out with the batter that will give me a pancake effect. Fingers crossed. Thanks, Bob
Your recipes are the best I’ve ever used!!!
Needs celery for a great taste. My nana and mom and myself always used celery 🩷
My mother was Pennsylvania Dutch and my father was Polish and Lithuanian so my mother had to learn many Polish meals to satisfy my father’s cravings. His sisters taught her well…she returned the kindness by sharing some German recipes.She was an excellent cook and we had many German and Polish meals throughout our childhood.
I can’t wait to make these. My mom used to make them on Fridays and it was our entire meal. we would have small bowls in the center of the table of applesauce and sour cream to dollop over. some of us used one some of us used the other. my mother made them using a meat grinder that was attached to our table and a bucket was placed underneath where all the water would drip out. I just assumed everybody made them that way. It’s funny to hear people using food processors and hand graters. Since I don’t have the meat grinder anymore and I do not have a food processor I will be using a hand grater. Wish me luck..aaaah such nice memories….
My grandmother used to use the finest grate on a hand grater for the potatoes and the onions. It was more like a meal (it looked similar to cream of wheat) For me, this was the hardest part, very tedious) and by the time I was finished, my potatoes were turning red. Using the food processor would be wonderful. I’m wondering if I cut my raw potatoes small can I just put them in the bottom of the processor without using the shredder blade so the potatoes are not shredded but more of a meal consistency? Has anyone done this and how did it work out? Any help would be appreciated.
Hi Nancy….I make my potato pancakes in the bottom of the food processor all the time. I just use the processor blade add some diced potatoes and start to process adding more diced potatoes through the shoot on the top along with some diced onion. The result is like a mealy cream of wheat consistency. I scrape it all into a large bowl and then I add the flour, egg, salt and pepper and mix well….Drop by tablespoons into hot oil and fry…..turns out great! Hope this helps.
Love potato pancakes. It was a special treat when Dad was absent (he didn’t care for them). Even when we were grown and married Mom would make these for us when we were all home at the same time. Garlic, yes! Always added Cream of Wheat to make them crispier. Yum!!!
Cream of wheat sounds interesting but how much?
Potato pancakes seemed so complicated. My favorite breakfast restaurant couldn’t make good ones, so I figured they must be difficult to make. Then I stumbled upon your recipe. Wow! So easy and so delicious. I thought of giving the restaurant cook the recipe but instead I’ll just keep making them myself at home. Thanks, Jenny.
Jenny, I love this recipe! I’ll be sharing it in a column I write for a local newsletter for folks with mental illness who are learning to live on their own, and growing cooking skills (and of course, will credit and give them your url). This site will be invaluable for these mostly young people.
To be honest, sometimes I re-watch your youtube videos because it’s like cooking in the kitchen with a friend. One who is kind and warm, with mad skills. Thanks so much. Love & light to you, from Canada.
What a great thing you are doing. I’m so glad to know my recipes are helping others, especially in Canada! 🇨🇦
I’m from Michigan as well and come from an Eastern European background not sure if polish or Russian but still LOL that’s exactly how my mom would cook and when people ask me for recipes I tell them the ingredients and they asked me how much and I say til it feels right!
It would be nice to know each other on social media to share stories of our backgrounds
My Mom always put everything in the blender. I didn’t like the consistency in a food processor, don’t want to be like hash browns. So, I’m going to try to use Vitamix and your recipe. Have you ever tried a blender rather than food processor? My Mom never drained them and were perfect. Wish she was here so I could ask her for the recipe. I have to take to friends, making batches ahead of time, what is the best way to store them and reheat?
My potato pancakes never have or ever will taste like my mothers, at least according to my memory. When I make them now, I make a simple change of eliminating flour but adding instant potato flakes in its place. The pancakes then are GF. Chuck
This is how my grandmother taught us to make them; so delicious; we make these when we’re not in the mood to cook a big supper.
Made these for my boyfriend (Polish AF)– he was shocked when he tasted them because of how good/authentic they tasted. Thanks for the easy recipe!
I have a question, I was wondering if you can use leftover mashed potatoes to make these? I thought that is how my grandmother made them or am I thinking of something else. I know she called them Potato Pancakes. 🙂
Yes they are still potato pancakes . The Polish way is to shred them ! I’ve done it your way just to use up left overs !
Hi Jenny,
Thank you! Thank you! Thank you! I love potato pancakes but have never been successful making them. That is, until I saw your video. Tried it and loved the results. So easy yet so delicious. I like mine with both applesauce and sour cream. Just curious: Is there any way to make the batter a day ahead or will that ruin the flavor and consistency?
My Dad liked putting powdered sugar on his potato pancakes. I prefer applesauce myself.
I have family and friends who make latkes successfully. Some shred and some use processor. I have been unsuccessful, dreading making them. That is, until I met Jenny Can Cook!
OMGOSH! Now I love making them. The big learned lessons for me:
1. After process potatoes and onion drain in strainer over a bowl. EASY!
2. Let pan or electric skillet ( no mess) get hot before putting in tiny bit of oil swished around.
3. Add the egg, flour, etc after drain; rather than before or processing all together.
BTW I add more onion ( to taste). A lot more!
Thank you Jenny! My brothers thank you too!
Thanks for a yummy recipe I like potatoes !
I’m trying low carb too but potatoes are nutritious
Great recipe, reminiscent of my Polish-American mom. I added 2 tsp baking powder and did not strain it, more through laziness than conviction.
Peach flavored Greek yogurt, half a 5.3 oz container on 4 pancakes, is an excellent topping for me: a little sweet but not enough to mask the taste of the pancake.
With 24 oz. of gold potatoes weighed after peeling and using a 1/4 cup measuring spoon for each pancake. It made 16 pancakes. 4 is enough for breakfast or a light lunch with yogurt or applesaucer another big topping.
I put 4 pancakes in each of 3 bags to refrigerate or freeze and nuke another day.
I use bacon grease instead of oil. Just like my mother did.
Moms and grandmas always used what they had and bacon grease is a great fill-in for oil. Also give some great flavor
Nice recipe, very close to my Mom’s. We’d always squeeze the shredded potatoes to get them as dry as possible before mixing in the other ingredients. My mom also always added a tsp or two of baking powder & one of baking soda as well. Kept them light. My mouth is watering, just thinking about these. They’re work & messy but worth every bite!
You do not squeeze too much grated potatoes because then the pancakes will be too dry. I was born and raised in Poland, but I have never, ever heard of baking soda or baking powder in potato pancakes.
Pat is just sharing fond memories of her mother’s cooking. Let’s be kind and respectful of her family’s traditions. It makes me feel good when my recipes bring back memories of how their mother or grandmother used to make something, especially in Polish cooking.
Nothing like the cooking and baking from the old country. Doesn’t get any better. Thanks for all your recipes. Much appreciated.
My Mom was polish and she used baking soda.
Pat,
I can’t help but wonder if you are the same Pat that lived on Russett in Broadview Hts., OH ??
I love sharing good Polish recipies!
Thanks,
Cindy
I was wondering if I could brush with oil, and use air fryer !?? I dont own cast iron, and people on here are saying they dont turn out as well in reg. Fry pan. Thanks..looks yummy I’m 100% polish, and love to get recipes to pass down to my kids
I’ve cook mine in a regular frying pan you just have to be careful with the heat and it will take a little bit more oil.
Amazing recipe Jenny. Personally, I add more onion as I love the taste.
Made these yesterday. Were just like the pancakes I remember making with my mother so many years ago. We grated the potatoes on the fine holes of the grater, works so much faster in the processor. Don’t like the king made with shredded potatoes. Looking forward to making many more of your recipes.
Was so fascinated with this recipe. Had to try it right away and it came out great. Thank you for the recipe!
This is a Polish Potato Pancake not a Latke!
I love the look of these little darlings…would like to put them in my hungry mouth to taste, but alas, I am unable to. But I’m latke eater!! These delightful-looking “scrummies” seem to be more crusty and larger than a latke..but anyone who makes either one of the two..please think of the people who long for the taste of super crusty delicious morsels, but are only able to go to Perkins or what ever, and remember yesterday…..
Jenny, my adult son and I just left the dinner table smiling like idiots. It’s just tht neither of us could stop kvelling about the simple, yet elegantly scrumptious these latkes were.
[Confession: Methought I’d outsmart you and use my new, tried and trusted deep non-stick skillet which is a breeze to wash. Results: the first batch was kinda pale in color, and hinted of a raw inside??? So for the next batch I switched to the cast iron skillet and Voilà, these came out much crispier on the outside, and cooked! on the delicious inside. Sorry, Jenny, I promise to never do this again].
Oh yes .. thank you for your beauty in sharing this with our world.
Can you make the batter ahead of time and put it in the fridge and then fry them?
YES! YES! YES! Accidentally made way too much and batter kept in fridge 3-4 days. Turns a funny color, but stir it up and it tastes EXACTLY like it did the first day. First time I ever tried it and so glad I did!!!!!
Bet it was a funny gray color huh?! My mom would do that as well and I remember them turning gray from the starch
Tuned out great. Thank you ?
I want your Recipe please ok thank you
I really don’t have a question at this time Jenny, I am sending this comment because I think your the greatest! I am from Michigan and am Polish and I considered my Mom the finest polish cook in the world. She passed away in 2008 at 93. I have most of her polish recipes written down from sessions I had with her before she passed. I missed some, but your recipes are filling in nicely. She very seldom used measuring spoons, it was a learned process she used. I love everything polish but head cheese, and only because I can’t stand unflavored help which keeps the head cheese together. Please keep going on your website, I love to watch you on youtube, your sweet, funny and an excellent polish cook. Keep up the good work przyjaciel!
Your directions do not make sense till this day. Drain off? What does that mean? Drain what? To where? Starch at the bottom? Then add back in what was drained?
You could try watching the video. ?
Liquid from the potatoes in the strainer will go into the bowl. Drain off the water from the bowl reserving the white starch that has settled to the bottom of the bowl. Watch the video or give it a try, the problem may be with the viewer not the writer.
If you watched the video you would understand…
RE: your polish potato pancakes
I have my own recipe which I like……….even like eating the leftovers cold from the fridge. Anyway, I grate raw potatoes but do NOT pour off the liquid……….I did this one time and the flavor went right out with the liquid! Won’t EVER do THAT again. I have an old jadeite green Tupperware grating bowl which I LOVE for grating raw potatoes…..it is the BEST because on the underside of the top grating disk there is a side with little nubs around the grating holes and the nubs give the potatoes the BEST grate for potato pancakes! Here is a photo of that bowl if you can get your hands on one……..look at the picture on the right and you can see the little nubs around the holes (you can still find some used bowls on ebay – didn’t see them on the tupperware site):
https://bit.ly/2u8j1Jf
Hi Jenn —
I’ve been making your placki for over a year now. I’ve tried so many recipes in the past and yours is by far my favorite. I’m preparing to post a photo of the potato pancakes I made using your recipe, and was wondering if I could reprint your recipe (without the paragraph of text) on instagram and Facebook, name you and your website at the top. I’m a freelance writer of Polish descent and have just recently found a publisher for my novel Victoria’s War: a WWII Novel. I’m trying to tie my IG cooking post to my writing now, which means posting more Polish food. Victoria’ mother is making placki in Chapter 1, and I thought I’d include a snippet of ch.1 and then you recipe. Could you email me and let me know if we can team up in this way?
All my best,
Catherine
I hope in your novel you express the reality that Polish people were also targeted by the Nazis for ethnic cleansing to just the Jews. The Germans considered them an inferior race. Through out the ages many countries and cultures have tried to wipe out Poland, it’s people, it’s language, and it’s culture unsuccessfully. Hate crimes are still being committed today in the United Kingdom. Thank you for perpetuating the history of our great culture in a novel
this is exactly how my grandma taught me to make them, all those years ago. the only difference is she cooked them in bacon fat, maybe not very healthy, but oh-so yummy!
My ex-husband was maybe half polish and his recipe was passed down from his family. The potato pancakes were the same as yours but we topped with melted onion butter. Not sure where the last part came from but it’s very, very good. Wouldn’t have any other way! Have you ever heard of this?
My ex-husband was maybe half polish and his recipe was passed down from his family. The potato pancakes were the same as yours but we topped with melted onion butter. Not sure where the last part came from but it’s very, very good. Wouldn’t have any other way! Have you ever heard of this?
My ex-husband was maybe half polish and his recipe was passed down from his family. The potato pancakes were the same as yours but we topped with melted onion butter. Not sure where the last part came from but it’s very, very good. Wouldn’t have any other way!
I grate the potatoes, I never measure. Do it like my Polish Gramma made them. Grate potatoes ,also grate the onion as much as I want. Add salt pepper and flour until thickened a bit. Fry in Crisci oil ,,the Best but not that healthy.. lol. Enjoy
Can you please give me the recipe for the grated polish potato pancake that you put sugar on i miss them.now that my mother passed away she made two different kinds both grater but i really loved the ones we put sugar on thank you
My mother did this too (put sugar on top). I remember putting raw potatoes through a meat grinder and adding flour, I believe. Not sure what else she added. She did fry them in Crisco, but I’ve been trying to find the recipe she used too. She was German, btw.
Grate russet potatoes on smallest grate. Leave sit until potatoes turn dark. Add a tsp of baking soda, tsp flour. Could add up to 2 eggs. Mix, cook in oil. We’ve never actually measured. Always turns out great! I can’t find other recipes online, like it. Old family usual. Remember to let the potatoes sit alone, before mixing other ingredients.
Jenny, your cooking videos are a joy to watch! So well presented, clear and inspiring! Thank you so much for sharing 🙂
These were super easy to make and DELICIOUS!! I like mine with Greek yogurt and apple sauce 🙂 Thanks Jenny!
1 tbl of flour for 2 potatoes is way too much flour. Polish potato cakes should have very little flour. 1 tbl of flour would be good for 4 or 5 potatoes. They should be crispy with uneven edges.
My mom did as yours did. I know as I had to grate potatoes and onion for a family of 6 and everyone loved them. I like the lacy edges myself. I’ll add a tiny bit of flour and see what happens.
When I made these, the potatoes turned pinkish-brown after grating and did not drain. When I mixed in the flour, egg and seasoning, the potatoes began to release moisture and drain. I poured off as much as possible and cooked them. They were okay but I’m not inclined to try making them again. Any ideas as to what I did wrong?
It sounds to me like you had old potatoes. Fresh ones will stay white but I will say it’s harder than ever to find fresh potatoes that have not been stored too long.
Mother -in-law put a grated carrot in mixture, kept the potatoes from turning gray…didn’t taste the carrot at all…
I grate the potatoes into cold water to cover them. This removes starch and prevents darkening.
With fingers, remive potatoes from water, squeeze out all you can, then press more out in aclean tea towel.
Drain rinse water carefully, reserving white potato flour at the bottom.
NOW continue with the recipe. Potatoes will stay white and will release very little liquid at the end. Just made them tonight with home made applesauce and sour cream.
To add to the comments, grate your potatoes into water with a tablespoon or so of white vinegar or bottled lemon juice. The exact measurement is one gurgle.
This will keep your potatoes white.
I have stored peeled, diced, or sliced potatoes in the refrigerator overnight using that method.
You can’t taste the vinegar after cooking, because it cooks off.
It’s the starch oxidizing, but I have yet to figure out the pink color, it seems as old Russets, {Idahos are just big Russets.) are the worst.
This is another Texas Greasy Spoon Cafe secret practice. It keeps the sliced french fries white until use.
We always called this just potato patties, usually made from left over mashed potatoes, but the same recipe otherwise.
I dunno why I’m here, I’m about to make cabbage rolls.
I’m a recipe junkie, so there, now you know.
All Recipe Junkies are welcome here. ?
Jenny, do you know how to make chanina. (Not sure that’s how you spell it). Polish duck soup. Made with ducks blood. I’ve been looking for this recipe since I was 20 hrs old. I’m now 72. Hhhmmmm. My aunt tillie always made it. My family is polish, from South side of Pittsburgh pa. They are all gone now along with traditions. Sad. All the old ways are gone. Not even sure you can get duck blood anymore. Best soup ever.
That is “Czernina” but I’m sorry I do not have a recipe for that soup.
Studababa I found a recipe for czarnina on Google. Just enter czarnina and it will come up. Good luck!
To woman that wants recipe for duck blood soup. I will send picture of recipe.
Just made these for company, came out great. But I also used red potatoes, that’s what I had in hand. Mom always used red.
Always use redskin potatoes!
They have the highest starch content, there were no such things as Yukon gold etc in Poland
My son loved these so much, he would offer to grate the potatoes With the hand grater. We liked them with tomato soup, a nice comforting meal. Of course love themwith sour cream too. he was a young teenager then, and he is 62 now. Yummy memories
I am American Polish, my Moms parents immigrated here from Poland, and I love polish food. Make stuffed cabbage a lot, have not mastered the art of making perogi, but love them. My Mom made the best. Love potato pancakes, with sour cream on top. SO GooD!!!
You can get a real pirogi recipe on this site. The pirogi are fantastic
I have made these (Your recipe) several times. They are the best an very close to my Russian grandmothers recipe. I use a cheese cloth to wring out the water from potatoes catch it in a bowl so I don’t lose the starch.. fantastic easy recipe…thanks Jenny
My mom used to make these. They are also good with applesauce on them.
I am Slovak, Czech and Polish mix. We always loved placki a lot. Only my mother put in garlic instead of onion. Both ways are great with a glass of tea or milk.
Thank you!
Thank You Jenny keep up the great “POLISH RECIPES”!!!!
AMERICAN POLISH
MARIE
This is 2nd recipe we made of yours. Delicious. Am waiting for my replacement blade due to Cuisinart recall. Once it arrives we cant wait to make again. Reheat well for a quick breakfast.
Polish food is always great, if you get on the internet make sure it is authentic!!
Wow Jenny, great recipe.My Mom was Polish, lived through WW2 raised by widowed Mom, & her Begos was the bomb, as well as her P pancakes. My kids were blown away, made the rolled cabbage & pancakes tonight for dinner! Thanks for great site and recipe?
I am “AMERICAN POLISH” GRANDPARENTS IMMIGRATED FROM WARSAW. Those Cabbage Rolls are great if mad right, and these pancakes wow!!!
Hi,
I love to collect any kind of polish recipes because I am American Polish as well. I saw your post about your grandparents immigrating from Warsaw, Poland. My did as well. It’s nice to have something in common. My Mom taught me how to make pierogies and I have passed the technique now down to my daughter. It puts a smile on my face! Have a good day!
Jenny, Coming from a Polish background, as a child my Dad would make these at home. I had not tried to make them, but your recipe sounded so good, I had to try! Theywere so easy to make. They came out wonderful and took me right back to my childhood!!! I cannot wait to try your other Polish Recipes. Thank you for a wonderful website…
I’m wondering if I could use sweet potato instead of regular potato…
Can your potato pancakes be made ahead of time and then frozen and reheated again ?
I forgot to mention adding the egg to the flour, salt and pepper in the blending process.
My mother was Polish and she used the same recipe, but used a hand grater and did not strain the liquid from the starch. I tweeked it by chopping the potatoes and onion in the blender then switch it to blend and add the flour, salt and. pepper
I will strain from the starch before I add in the flour, salt and pepper. Also, I eat mine with pancake syrup.
Jenny, recipe is the same always used by my mom.
Barbara, you are the very first person that I know of other than my family that serves our potato pancakes with syrup. I am 75 now and have always enjoyed these.
My mother’s paternal family was from an area called Wolhynia (pronounced “Volhynia”), I believe. That’s where we traced them. And her maternal family was also from similar area considered White Russian/Prussia/Poland. My mom used to make potato pancakes for breakfast. They had purple around the edges and we’re oh so good. She died when I was 12, but I’ll never forget them. I can almost taste them. I don’t have her recipe, but these were close in flavor. We always put syrup on ours. I think I may have squeezed out too much of the liquid. My family however loved them?… I’m still looking to replicate my mom’s recipe though.
Barbara I thought I was the only one that ate these with pancake syrup..they ate yum
Been eating these for years. We use red potatoes and serve them with fresh butcher shop kielbasa sausage and maple syrup.
Hi Jenny! Just made these and they were great! Not greasy at all. Will be making again.
How come you do not put some garlic in your potato pancakes [bilinies]. like steve yuritchko and I do?
Thanks so much for your Paczkis
Thanks so much for your superb Ponczkis Recipe and superb video!! I sent it around the world several times over!
What is the substitute for one egg in your potato latke recipe?I couldn’t find it. Something to do with flax I believe! I need it for our belated Hanukkah dinner this very evening!
All my love and gratitude,
Ruth
I have no experience with egg substitutes but I’m sure you can find something on the internet. (I’m making paczki today!)
I have used Chia seed in place of egg in pancakes. Don’t see why it would’nt work. Also, Chia is a great source of protein.
What can I do to keep the batter nice and white, if I don’t want to fry them immediately? I would like to prepare batter in the morning, and not use it till the evening, and it turns a terrible color. I know there is a secret ingredient somewhere that can prevent this from happening. Who has the secret???
Hi,
Possibly, cooking your potatoes slightly in the microwave, like you were making “baked” potatoes with the skins on. Then, cooling and preparing in the food processor as directed. Cutting the potatoes and placing in water would prevent darkening but it removes a little starch from the potatoes and drying well before adding to the batter might work, too. You could do either way and get the other ingredients ready the night before and add the potatoes just prior to cooking.
Just a thought as I haven’t made this recipe yet. I’ve soaked potatoes in water and cooked potatoes the day before needing for mashing the next day without changing color, texture or taste. So, maybe it’ll work in this recipe.
Good luck!
I don’t think it’s possible to keep it white for that long.
Add 1/4 tspn full of ascorbic acid, or crush a vitamin C pill, mix well, potatoes will not darken. This same substance can and is used to stop fruit from darkening ie. apples.