Polish Placki Kartoflane

Finely grate the peeled potatoes using a box grater or food processor, working quickly to prevent browning. Transfer the grated potatoes to a clean kitchen towel and squeeze out excess moisture thoroughly.

Crack the eggs into a large bowl and beat them together until well combined. Add the grated potatoes, grated onion, flour, salt, and pepper if using, then stir until the mixture is evenly incorporated.

Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until shimmering. The oil is ready when a small drop of batter sizzles immediately upon contact.

Drop spoonfuls of the potato mixture into the hot oil, flattening each mound gently with the back of a spatula to create thin, even pancakes approximately 3-4 inches wide.

Fry the placki for 4-5 minutes until the bottoms turn golden brown and crispy. Flip carefully and fry the other side for another 3-4 minutes until equally golden.

Transfer the cooked placki to a paper towel-lined plate to drain excess oil. Serve immediately while hot, optionally with sour cream or applesauce on the side.