Wash and peel the potatoes using a vegetable peeler.

Peel and finely chop or grate the onion. This step is optional but adds flavor to the pancakes.

Using a box grater or a food processor grate the potatoes. Aim for fine texture for smoother pancakes.

Transfer the grated potatoes into a clean cheesecloth or kitchen towel. Gather the edges of the towel or cheesecloth and twist them together to form a pouch around the grated potatoes. Squeeze the pouch tightly to press out as much liquid as possible from the grated potatoes.

You can use the starch collected at the bottom of the bowl (from draining the potatoes) as a thickening agent for the batter. Discard the water.

In a mixing bowl, combine the grated potatoes and onion (if using). Mix well to combine.

Add the lightly beaten egg to the potato mixture.

Gradually add the flour to the batter, mixing until it is fully incorporated.

Heat a skillet or frying pan over medium heat and add enough oil to coat the bottom of the pan. Allow the oil to heat up.

Once the oil is hot, spoon the potato batter into the skillet. Using about 1/4 cup of batter for each pancake seems optimal. Gently flatten the batter into round pancake shapes.

Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to carefully flip the pancakes halfway through cooking.

As the pancakes finish cooking, transfer them to a plate lined with paper towels to drain any excess oil.

Serve the placki ziemniaczane warm, topped with your favorite toppings. Read below How to best enjoy Placki Ziemniaczane.