Ingredients
- two medium potatoes
- tablespoon of potato starch
- butter or oil for frying
- salt to taste
Placki ziemniaczane are one of Poland’s best-loved comfort foods. Crispy on the outside, soft in the middle, they’re delicious with sour cream, mushroom sauce, or simply topped with a fried egg.
Method
Grate the potatoes finely, I generally do not peel the potatoes. Add a tablespoon of potato starch (you can substitute the starch with corn flour or rice flour) to thicken the batter. Salt to taste.
Heat a little butter or oil in a frying pan over medium heat.
Spoon the potato mixture into the pan, making either one large pancake or several smaller ones. Flatten slightly with the back of the spoon. the batter onto the hot pan.
Cook until the underside is deep golden and crisp, then carefully flip and cook the other side until equally crisp.
Serve immediately.
You can serve with either sugar (this was my childhood favourite), with mushroom sauce, with goulash (gypsy version) or simply top it off with egg.