Prażoki

Name: Prażoki
Prep time: 49 min
Cook time: 44 min
Total time: 1 h 33 min
Cuisine: Polish
Ingredients: 900 g Potato, peeled and cut into chunks; 160 g Wheat flour; 50 g Egg, beaten; 180 g Onion, sliced; 60 g Lard; 8 g Salt

Prażoki · ready in 1 h 33 min · 3 servings · 655 kcal per serving · medium · 6 ingredients

Prażoki are rustic Mazovian and Podlaskie potato cakes, made from cooled mashed potato dough and fried in lard with onion until crisp-edged and golden.

Prep: 49 min
Cook: 44 min
Total: 1 h 33 min
Serves: 3
kcal: 655
Difficulty: medium

Polish Main dishes Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 3 servings

900 gPotato, peeled and cut into chunks
160 gWheat flour
50 gEgg, beaten
180 gOnion, sliced
60 gLard
8 gSalt

Equipment

stovetop, pot, masher, mixing bowl, knife, cutting board, skillet, spatula, tray, colander, fork, hands

Instructions

Mise En Place
Gather potato, flour, egg, onion, lard, salt, plus a pot, masher, bowl, knife, board, skillet, spatula, and tray. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Boil Potatoes
Boil potato chunks in a pot of water with 4 g salt until a knife slides through without resistance. · 20 min
What to look for: Potatoes look opaque and the edges begin to soften.
Mash Dry
Drain potatoes well, return them to the hot pot for 1 minute, then mash smooth so no hard pieces remain. · 5 min
What to look for: Mash is smooth, dry-looking, and no steam pools in the pot.
Cool Mash
Cool the mash completely on a tray before mixing; warm potato makes the dough sticky and asks for too much flour. · 30 min
What to look for: Mash is no longer steaming and feels cool to the touch.
Mix Dough
Mix cooled mash with wheat flour, beaten egg, and 4 g salt until a firm, slightly tacky dough holds together. · 6 min
What to look for: Dough forms a single firm mass and pulls from the bowl.
Shape Cakes
Shape the dough on a lightly floured board into flat oval cakes about 1 cm thick, keeping the edges compact. · 8 min
What to look for: Oval cakes are even, smooth, and about 1 cm thick.
Fry With Onion
Fry cakes in hot lard with sliced onion over medium heat for 4-5 minutes per side, turning once, until crisp and golden. · 18 min
What to look for: Cakes have a deep golden crust and the onion is browned, not burnt.
Serve Hot
Serve the prażoki hot, spooning the fried onion and any lard from the pan over the top for the traditional finish. · 1 min
What to look for: Prażoki are glossy with lard and topped with golden onion.

Nutrition (per serving)

kcal	655
Protein	14 g
Carbohydrates	99 g
of which sugars	5 g
Fat	22 g
of which saturated	9 g
Fibre	9 g
Sodium	1093 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs

Ingredient substitutions

Potato

Starchy potato: Use a floury potato type for a drier mash and firmer dough.

Wheat flour

All-purpose wheat flour: Use the same weight; add a little less at first if the potatoes are very dry.

Egg

Potato: Use extra cooled mash only if avoiding egg; the dough will be less elastic.

Onion

Yellow onion: A standard yellow onion gives the most familiar sweet fried flavor.

Lard

Rendered lard: Use clean rendered lard; it keeps the traditional flavor and browns the cakes well.

Salt

Fine salt: Fine salt dissolves evenly in the mash and dough.