• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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:
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
Ads by Google:


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
      106,434
    • Total Posts
      930,556
  • Member Statistics

    • Total Members
      63,866
    • Most Online
      3,093

    Newest Member
    rarchy
    Joined
  • Popular Now

  • Topics

  • Posts

    • George, i am sorry that you are not feeling well!  ☹️  I am not a doctor, but just trying out drugs to stop your symptoms just seems like a band aid  approach.  It sounds like he suspects IBS which is really, in my opinion, "I be stumped".  Has inflammatory bowel disorder (IBD) (more lovely autoimmune disorders) been ruled out?  This includes both Crohn's and Colitis.  My niece was diagnosed with Crohn's finally with a pill camera after all other tests were given.  The damage was not within reach of any scope.  I am just throwing out suggestions.  Hopefully, you and your doctor will figure it out soon!  
    • Celiac disease is an autoimmune disease that happens to have a known trigger -- gluten.  Flare-ups develop  (antibodies) causing damage. Not just in the small intestine, but systemically.  One gluten exposure can cause antibodies to increase for days or months!   Antibodies are being measured during the celiac blood tests.   If there is no gluten exposure, there will be no antibodies.  These antibodies can come down in some people in as little as two weeks.  Recommendations require gluten 2 to 4 weeks daily for the biopsies taken via endoscopy in order to be sure to catch damage, but 8 to 12 weeks for the blood tests.   The endoscopy is considered the "gold standard" in helping to diagnose celiac disease, but there are other things that can damage the small intestine.  So, the blood test helps solidify the diagnosis.   So, if you want a good result on your endoscopy, you need to be eating gluten daily for two week prior at a minimum.  I know it is tough and you are feeling sick.  Wish there was a better way to catch active celiac disease.    
    • Hi everyone, Just an update to my situation.  I had thought that I might be getting better since I started adding gluten-free grain back into my diet but I was wrong.  It seems that the Methscopalamine Bromide just delayed the effects, didn't stop them.  I had to stop taking it because one of the side effects is to stop sweating, which I did.  There were times when I felt hot and almost couldn't catch my breath.  Anyway, my doc put me on Viberzi instead.  I took 3 doses, 1 Tuesday evening and then 1 Wednesday morning and then again Wednesday evening.  Each time I took 1, it seemed that about half an hour later I would develop severe abdominal cramping, pain in my neck, shoulders and upper back and a feeling like my insides were on fire.  My face felt like it was hot and tingling.  It wasn't warm to the touch but felt like it to me.  Worse of all is it didn't work anyway, I still had diarrhea.  I stopped taking Viberzi after reading the precautions pamphlet which said, "stop taking Viberzi and tell your doctor if you have abdominal cramping, pain which radiates to your shoulders or upper back."  Go figure.  Anyway, today is 3 weeks straight of diarrhea and still no diagnosis and not sure what he's going to want to do next. George 
    • I'm still really new to all this but is it common to have trouble with sleep? I swear since my symptoms got really bad a few months ago I can't get 1 good nights sleep, like a 5 hour stretch is doing real good. Wake up at 3am wide awake almost every night. Told my doctor and they've recommended melatonin, that doesn't work. Tried chamomile and lavender tea, no help. Tried zzquil, that will knock me out but maybe for like an extra hour then I'm really drowsy the next morning from it. I don't know what to do.
    • I have 2 copies of DQ9. One from each parent.
  • Upcoming Events