Placki Ziemniaczane (Polish Potato Pancakes with Sour Cream) 🥞

Méthode

1. 1

   Grate potatoes on the fine side into a bowl — they oxidise fast, so work the onion into each batch as it goes. Salt the mix now: salt draws the water you are about to spend 5 minutes removing.

2. 2

   Dump the grated mass into a clean kitchen towel and twist — hard, in batches, until the towel is damp outside and the potato is nearly dry and crumbly. This squeeze is the recipe.

3. 3

   Stir egg and flour through the squeezed potato. The batter must hold a spoon-shape without running: too wet and no pan will ever brown it.

4. 4

   Heat oil in a heavy skillet over medium-high. Drop heaped tablespoons, flatten and spread thin with the back of the spoon — placki fry crisp when they are 3 mm, never when they are muffins.

5. 5

   Fry 3–4 minutes until the underside is mahogany and the edges lift crisply, flip, 2–3 minutes more. Drain on paper and serve hot with a flood of soured cream and chives — or, in Warsaw style, a dollop of applesauce.