Placki ziemniaczane ( לאַטקעס )

This is from alibaba dot com. My people come from Poland (well, some of them) and I like the tastes of the region. This mentions bacon, Christmas, and Easter. I'll ignore the parts that disagree with me. I'm going to take an off-diet plunge and experiment with a few potato treats this month.

Traditional Serving Methods and Pairings
In Poland, placki ziemniaczane serve as both main course and side dish depending on the occasion:

• Weekday meals: Served with glów sauce (mushroom gravy) or fried bacon
• Holiday tables: Accompany roasted meats during Christmas and Easter
• Street food version: Sold at markets with sour cream and chives as quick snack

Unlike Jewish latkes often served with applesauce, Polish tradition favors savory pairings. The National Museum of Agriculture in Szreniawa confirms that 87% of regional Polish recipes specify sour cream as the primary accompaniment (National Museum of Agriculture, 2023).

Authentic Polish Potato Pancakes Recipe
This simplified version follows traditional techniques while accommodating modern kitchens:

Ingredients

• 2 lbs. (900g) starchy potatoes (Yukon Gold or Russet)
• 1 medium onion
• 2 tbsp potato starch (not cornstarch)
• 1 tsp salt
• Vegetable oil for frying
• Sour cream and fresh dill for serving

Step-by-Step Method

1. Peel potatoes and onion, then grate finely using box grater's smallest holes
2. Place in clean kitchen towel and squeeze out ALL liquid (critical step!)
3. Mix drained potatoes with salt and potato starch until cohesive
4. Heat 1/2-inch oil in cast-iron skillet to 360°F (182°C)
5. Form 3-inch patties (1/4 inch thick) and fry 3-4 minutes per side until golden brown
6. Drain on wire rack (not paper towels) to maintain crispness
7. Serve immediately with sour cream and fresh dill

For best results with your homemade polish latkes potato pancakes, cook in small batches and maintain consistent oil temperature. The perfect placki should have lacy, golden edges with visible potato strands throughout.