Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Placki
0

5 posts in this topic

Hi everyone,

Today I noticed the post about recipes for pierogi, which reminded me of another traditional Polish dish which also tastes very good and is much easier to make. This is often my choice when I'm abroad and I'm asked to prepare something Polish - ingredients are very easy to buy and you can make versions that people with different tastes can enjoy.

The dish is called "placki ziemniaczane" (which means "potato placki", where "placki", pronounced "platzki" means flat round fried things that look like small pancakes - so on one frying pan you can fry one pancake at a time, but about 4-5 placki at a time).

Basic ingredients:

1 kilo of potatoes

2 eggs

2-3 spoons of flour (can be easily replaced with potato starch, or any gluten-free flour)

1 teaspoon of salt

oil for frying

Peel the potatoes, and grate them (when they are still raw!) (using a blender for this purpose helps a lot).

Put the grated potatoes into a sieve and drain them (some kinds of potatoes will give quite a lot of juice when grated, and if you don't get rid of the juice, the dough will be to watery).

Put the grated potatoes into a bowl, add eggs, flour and salt, mix.

Warm small amount of oil in a frying pan, put the dough into the pan with a spoon, spreading it to create "small pancake-like" shapes ( I prefer them about 2 mm thin, as it makes them more crispy, but I have seen ones up to 5 mm thick). Fry on both sides until light brown and crispy.

This is basically it, though there are regional serving variations:

1. Where I come from, we make placki as above, and serve them sprinkled with sugar (I know, potatoes with sugar doesn't sound good to most people at first, but it IS really good, you just have to try it :) )

2. In other version, a raw onion (grated or cut up small) and some black pepper is added to the dough, and the result is served with sour cream.

3. You can also make a spicy version with onion and any spices you like.

4. I have even heard of a version with onion, spices and grated yellow cheese mixed into the dough (though for someone used to version 1, as me, this version is quite far from the original thing).

When I make it for people who have never tried it, I usually make the basic dough above, then divide it into 2 bowls and make version 1 and version 2 or 3 to let people try both the sweet and the spicy version to decide which they like more. Whichever version, they are best when they are fresh and hot.

I hope the recipe above is understandable, as I'm not used to giving recipes in English :unsure: If you have any questions, let me know.

Anna

0

Share this post


Link to post
Share on other sites


Ads by Google:

This sounds really good. B) Forgive my ignorance, but do you usually serve this as a breakfast or snack or side dish or ???

0

Share this post


Link to post
Share on other sites

I'm glad you liked the recipe. I hope you will like the dish itself, too ;)

We serve it as a main dinner dish (all versions). For the non-sweet versions, you can make some vegetable salad as a side-dish and you will have a gluten-free (and also vegetarian) meal.

The sweet ones can be also treated as a snack, I guess. My grandmother used to make it for me when I was a kid, and I loved it, and I still make it sometimes even though I am not a kid anymore ;) It is not the most healthy dish I can imagine, but you need something like that from time to time.

I guess you can serve placki as you like. Maybe you could even put some in a lunchbox, if you had a microwave to warm it up (though they would not stay crispy anymore).

One Japanese friend of mine liked the sweet version, and was going to make it for her kids as a snack. One Indian friend, on the other hand, liked the spicy version and said that she is going to make it for her family as a main dish (I wonder what she put in, and how was the result, as Indian cuisine is about 10 times more spicy than Polish :D, but well, as long as she liked it, it's fine for me).

Anna

0

Share this post


Link to post
Share on other sites

WOW!

I've been eating these for years and making them quite a long time.

I learned it from my grandmother born in Lithuania and mother who

taught me to make them.

We call them "Bleenies" or the more modern folks call them potato

pancakes.

Always grate a nice sized onion into the

grated potatoes.

Way back in the "old" days, we used the hand grater

and it took so long and always grated some knuckle into it, too....heehee

but now I use the processor and it does a great job!

We eat it as a main dish with loads of sour cream and even warm up

some canned baked beans.

My daughter uses catsup on them, [yuk] and some use Karo syrup...

aslo [yuk] to me.

Back home in Pennsylvania when there were "block parties" or "street

fairs" or "church carnivals" in the summer, they would sell these for

about $.50 a piece!

Enjoy! Enjoy! I know what I am having for dinner tomorrow night!!!!.....Bleenies!

Jean

0

Share this post


Link to post
Share on other sites

Here is a similar variation of the above recipe.

This is also a Lithuanian dish and is good if you want to

eliminate the extra calories by not using the oil for frying.

This is also eaten with sour cream,as a main dish, with beans...... [catsup or

syrup is not my choice or recommendation....but.....?!?!?! ]

We know it as KUGELIS or Kugely

8 Large Potatoes, Peeled

1 Large Onion, Peeled

3 Eggs, beaten

1 Cup Hot Milk

1/4 lb. Butter

2 tsp. Salt

1/4 tsp. Pepper

Grate Potatoes and Onion. I use the processor for this and make it fairly fine.

Put butter into milk and heat until butter is melted.

Drain the potatoes and onion before adding eggs, milk, and all the

remaining ingredients.

Mix well.

Pour into 10X8X2 pan that was sprayed with Pam.

Bake in preheated 425 oven.

After about 40 min, I begin checking it by inserting a knife into

the center. When it comes out clean, the Kugely is done.

It should have a nice color to it.

Serve with sour cream and beans!

AND.....it is gluten free! How about that!!!!

Jean

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,446
  • Topics

  • Posts

    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
    • hey! Wondering if I can get some good info/help from you guys! I just signed up for this website couple weeks ago. Whenever I would Google things this was always the first to pop up and I always found info on things I googled. I am pretty new to the gluten free thing. I had a hernia surgery back in Jan and after that I kept throwing up after eating, the DR. told me it was probably acid reflex caused from surgery but all the meds I tried nothing helped. I went back and was told to cut gluten out. I have been doing so since. When I first started I felt like I had it under control and didn't throw up for 3 weeks, now I find it happening more often. I do buy gluten-free things and read labels to the best I can. My frustration comes from not knowing what its from. How do you know if its from the day before or what you just ate? I hate not knowing. Especially when I haven't had gluten (or so I think) I have been keeping a journal but I just find it so hard. I get this feeling in my stomach and can feel it in my throat. Sometimes I puke once sometimes 5 times! Yesterday for lunch I made an omlet with chicken mushrooms and feta cheese. I threw up almost 20 min after. I have also tried the no dairy thing and it doesn't seem to make a difference so I don't think dairy is an issue as well.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined