Placki Ziemniaczane z cukinii

Name: Placki Ziemniaczane z cukinii
Prep time: 22 min
Cook time: 18 min
Total time: 40 min
Cuisine: Polish
Ingredients: 400 g Zucchini, coarsely grated; 2 Egg, beaten; 4 tbsp Wheat flour; 6 tbsp Sour cream, divided; 1 clove Garlic, minced; 10 g Chive, finely chopped; 1 tsp Salt, divided; ½ tsp Black pepper, ground; 60 ml Sunflower oil, for frying

Placki Ziemniaczane z cukinii · ready in 40 min · 3 servings · 341 kcal per serving · easy · 9 ingredients

A Polish home-style twist on placki, these zucchini fritters are crisp at the edges, tender inside, and depend on one old kitchen truth: squeeze the zucchini well.

Prep: 22 min
Cook: 18 min
Total: 40 min
Serves: 3
kcal: 341
Difficulty: easy

Polish Breakfast Vegetarian Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 3 servings

400 gZucchini, coarsely grated
2Egg, beaten
4 tbspWheat flour
6 tbspSour cream, divided (to serve)
1 cloveGarlic, minced
10 gChive, finely chopped
1 tspSalt, divided
½ tspBlack pepper, ground
60 mlSunflower oil, for frying

Equipment

stovetop, grater, mixing bowl, colander, clean towel, frying pan, spatula, tablespoon, paper towels, serving plate, measuring spoon, fork

Instructions

Gather Equipment
Gather all ingredients and set out a grater, bowl, colander, clean towel, frying pan, spatula, tablespoon, paper towels, and plate. · 3 min
What to look for: Ingredients are measured and tools are within reach.
Salt Zucchini
Grate zucchini coarsely into a colander, toss with 1/2 tsp salt, and rest for 10 minutes so excess water begins to drain. · 12 min
What to look for: Zucchini looks glossy and liquid collects below.
Squeeze Dry
Squeeze the zucchini firmly in a clean towel until it feels damp rather than wet; discard the liquid before mixing. · 3 min
What to look for: Zucchini forms a compact, damp mound with no dripping liquid.
Mix Batter
Mix drained zucchini with eggs, flour, 1 tbsp sour cream, garlic, chive, remaining salt, and black pepper until just bound. · 4 min
What to look for: Batter holds together loosely without pooling liquid.
Heat Oil
Heat sunflower oil in a frying pan over medium heat until a shred of batter sizzles gently on contact, not smoking. · 3 min
What to look for: Oil shimmers and a small bit of batter bubbles gently.
Fry First Side
Drop tablespoon-sized portions into hot oil, flatten lightly, and fry for 3-4 minutes until the edges turn set and golden. · 4 min
What to look for: Edges look set, crisp, and golden brown.
Fry Second Side
Flip each fritter with a spatula and fry for 3-4 minutes more, keeping medium heat so the centers cook before browning too dark. · 4 min
What to look for: Both sides are evenly golden with crisp edges.
Drain Fritters
Drain the golden fritters on paper towels for 2 minutes to shed surface oil while you fry any remaining batter in batches. · 5 min
What to look for: Fritters look crisp and no longer glossy with oil.
Serve Hot
Serve the zucchini fritters hot with the remaining sour cream spooned alongside for a simple Polish breakfast plate. · 2 min
What to look for: Fritters are stacked hot with cool sour cream on the side.

Nutrition (per serving)

kcal	341
Protein	8 g
Carbohydrates	15 g
of which sugars	5 g
Fat	28 g
of which saturated	6 g
Fibre	2 g
Sodium	869 mg

Nutri-ScoreC

Allergens

Contains: eggs, gluten, milk

Ingredient substitutions

Zucchini

Young zucchini: Use firm young zucchini with thin skin for the closest texture.

Egg

Fresh egg: Use the same weight of fresh egg to keep the batter properly bound.

Wheat flour

Plain wheat flour: Use plain wheat flour rather than self-rising flour for a traditional batter.

Sour cream

Full-fat sour cream: Full-fat sour cream gives the most classic richness and tang.

Garlic

Small garlic: Use a smaller clove if you want the garlic to stay gentle.

Chive

Fresh chive: Fresh chive keeps the flavor mild and traditional.