Lunch · 40 min · polish

Placki Ziemniaczane

Potatoes does the heavy lifting here, with onion rounding it out. A Polish lunch that takes 40 minutes, start to finish. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Potatoes
• 1 Onion
• 2 Eggs
• 1/4 cup All-purpose flour
• 1/2 cup Vegetable oil
• 1 cup Sour cream
• 2 tbsp Sugar

Steps

1. Grate the potatoes fine and squeeze bone-dry in a towel — this is the entire secret to crispness.
2. Mix immediately with grated onion, eggs, flour, and salt; speed prevents graying.
3. Shallow-fry thin pancakes in hot oil 3 minutes per side until lacy and deeply golden.
4. Drain on a rack; salt the moment they leave the pan.
5. Serve two ways, the Polish debate: with sour cream, or with sugar.
6. Eat immediately; placki wait for no one and no reheating restores them.

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