Placki Ziemniaczane klasyczne

Ingredients · 4 servings

• 1 kgPotato, peeled and finely grated
• 2Egg, beaten
• 1Onion, finely grated
• 2 tbspWheat flour
• 1 tspSalt
• ½ tspBlack pepper, freshly ground
• 120 mlSunflower oil, for frying

Equipment

stovetop, kitchen scale, measuring spoons, peeler, box grater, mixing bowl, small bowl, clean kitchen towel, spoon, frying pan, spatula, instant-read thermometer

Instructions

1. 1
   Prepare Station

   Gather all ingredients and set out a peeler, box grater, bowls, towel, spoon, frying pan, spatula, thermometer, plate, and paper towels. · 5 min

   What to look for: All tools and measured ingredients are within reach.

2. 2
   Grate Potatoes

   Peel and finely grate the potatoes, then squeeze firmly through a clean towel over a bowl, keeping the released liquid for settling. · 10 min

   What to look for: The potato shreds look damp but no longer drip freely.

3. 3
   Recover Starch

   Let the reserved potato liquid stand, pour off the water carefully, and scrape the settled white starch back into the grated potato. · 7 min

   What to look for: A white starch layer remains at the bottom after the water is poured away.

4. 4
   Mix Batter

   Add the eggs, grated onion, wheat flour, salt, and black pepper to the potato, then mix until the batter holds together lightly. · 4 min

   What to look for: The mixture is loose but cohesive, with visible grated potato throughout.

5. 5
   Heat Oil

   Heat the sunflower oil in a frying pan over medium-high heat until shimmering and hot enough that a small drop of batter sizzles at once. · 4 min

   What to look for: The oil shimmers and a test drop bubbles immediately.

6. 6
   Fry First Side

   Spoon portions of batter into the hot oil, press them flat with the spoon, and fry without crowding until the edges turn deep golden. · 5 min

   What to look for: The undersides are crisp and browned, and the edges look lacy.

7. 7
   Fry Second Side

   Flip each pancake carefully and fry the second side until crisp, deep golden, and cooked through in the center. · 5 min

   What to look for: Both sides are evenly browned and the pancakes feel firm when lifted.

8. 8
   Drain Pancakes

   Transfer the fried pancakes to a paper towel-lined plate and repeat with the remaining batter, keeping the oil hot between batches. · 8 min

   What to look for: Excess oil is absorbed and the surfaces stay crisp.

9. 9
   Serve Hot

   Serve the placki ziemniaczane immediately while hot and crisp, with their browned edges still crackling from the pan. · 2 min

   What to look for: The pancakes are golden, crisp-edged, and served straight away.