Potatoe Pancakes Placki


Potatoe Pancakes Placki


  • 2 or 3 large red potatoes
  • 1 medium yellow onion
  • 1 egg
  • 3 or 4 tablespoons flour (enough flour to make the batter thick)
  • 1-1/2 tsp. salt
  • 1/2 teaspoon black pepper
  • Lard for frying


Grate potato and onion together. Let sit in colander to drain for about 10 minutes, pushing down with back of a spoon to help release the potato water that you will discard. Mix the egg, flour, salt and pepper into the potato/onion mixture. Heat skillet. Once the skillet is hot, melt about 2 tablespoons lard over medium-high heat. Do not heat to smoking. Reasoning to heat skillet prior to adding the lard is the Placki won't stick. (This is true with all frying you do). Place spoonfulls of batter into pan, as you would to make small pancakes. Flatten them with back of spoon. Let brown on bottom side (about 2 minutes), then flip and brown other side about same length of time. Add more Lard as necessary to fry the remaining batter. Place Placki on heat proof platter that is lined with napkins, and set on back to stove to keep warm. These are wonderful served with applesauce or sour cream or with a baked pork an d sauerkraut dish. Notes: I usually double the amounts, as my family eats them as they are cooked!! ! Otherwise, I'd have none to serve with dinner. I know lard is a no-no nowadays, but it's the only way to obtain the flavor of a true Placki.

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