Crispy Polish Potato Pancakes (Placki Ziemniaczane)

1. Prep the Potatoes and Onion

1. Grate the peeled potatoes and onion. For classic placki, grate half the potatoes on the fine holes of a box grater and the other half on the coarse holes (this gives the best balance of tender interior and lacy, crisp edges). Grate the onion finely so it incorporates smoothly.
2. Transfer the grated mixture to a clean kitchen towel or fine-mesh sieve set over a bowl. Squeeze firmly with your hands to wring out as much excess liquid as possible.
3. Let the collected liquid sit in the bowl for 2 to 3 minutes. Carefully pour off the watery layer on top, leaving the dense white potato starch settled at the bottom of the bowl.

2. Mix the Batter

1. Add the squeezed potato and onion mixture into the bowl with the reserved potato starch.
2. Add the egg, plain flour, salt, and black pepper. Stir well until evenly combined into a thick, uniform batter.

3. Fry Until Golden and Crisp

1. Heat about 2 to 3 tablespoons of neutral oil in a large heavy skillet over medium-high heat until shimmering.
2. Spoon 2-to-3-tablespoon mounds of batter into the hot pan, flattening them gently with the back of a spoon into thin, even rounds (about 8–10 cm in diameter).
3. Fry for 3 to 4 minutes per side, without overcrowding the pan, until the edges turn deeply golden and crunchy and the pancake is cooked through.
4. Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining batter, adding a splash more oil to the pan between batches as needed.

4. Garnish and Serve

1. Serve immediately while piping hot and crisp, topped with a dollop of cold sour cream and a scatter of freshly chopped chives.