Placki Ziemniaczane ze Szczypiorkiem

Ingredients · 4 servings

• 1000 gPotato, finely grated and squeezed
• 2Egg, beaten
• 1Onion, finely grated
• 40 gWheat flour
• 1 bunchChive, finely chopped
• 1.3 tspSalt
• ½ tspBlack pepper, ground
• 120 mlSunflower oil

Equipment

stovetop, box grater, large bowl, fine sieve, clean kitchen towel, frying pan, spatula, spoon, serving plate, knife, cutting board, small bowl

Instructions

1. 1
   Prepare Station

   Gather potatoes, eggs, onion, flour, chives, seasoning, and oil; set out a box grater, bowl, sieve, towel, pan, spatula, spoon, and plate. · 5 min

   What to look for: Measured ingredients and tools are on the counter.

2. 2
   Grate Potatoes

   Grate potatoes finely into a bowl, squeeze the pulp in a towel over a sieve, let the liquid settle briefly, discard the water, and return the starch. · 12 min

   What to look for: Potato pulp is pale and the returned starch looks white and thick.

3. 3
   Chop Aromatics

   Chop chives finely and grate onion; keep both ready to stir into the potato before the mixture darkens too much. · 5 min

   What to look for: Chives are fine green rings and onion is wet and finely grated.

4. 4
   Mix Batter

   Combine potato pulp and starch with eggs, onion, wheat flour, chives, salt, and black pepper until a loose, spoonable batter forms. · 3 min

   What to look for: Batter is loose, speckled green, and holds together on a spoon.

5. 5
   Heat Oil

   Heat sunflower oil in a frying pan over medium-high heat until it shimmers; keep an even layer so each pancake can crisp at the edges. · 3 min

   What to look for: Oil shimmers and a tiny drop of batter sizzles at once.

6. 6
   Fry First Side

   Spoon small rounds of batter into the hot oil, flatten lightly, and fry for 4-5 minutes until the undersides turn deep golden. · 15 min

   What to look for: Edges look lacy and brown; underside is deep golden.

7. 7
   Flip And Drain

   Flip each pancake carefully and fry for 4-5 minutes more; drain on paper towel while you cook the remaining batter in batches. · 18 min

   What to look for: Both sides are crisp and golden with no wet batter in the center.

8. 8
   Serve Hot

   Serve the pancakes hot, straight from the pan, so the edges stay crackly and the chives keep their fresh onion aroma. · 2 min

   What to look for: Pancakes are stacked hot with crisp edges visible.