Polish Zucchini Hashbrowns (Placki z Cukinii)

by Jan Vasil
Polish Zucchini Hashbrowns (Placki z Cukinii)

Indulge in the hearty and nutritious Polish Zucchini Hashbrowns, a traditional dish known for its savory taste. Perfect for any meal, these hashbrowns are a delightful twist on the classic version, offering a fresh, vegetable-forward flavor that’s simply irresistible.

Embracing Polish Traditions

Polish cuisine often shines in its simplicity and hearty nature. The tradition of making placki, or pancakes, from vegetables is a testament to the Polish knack for creating comforting, homely dishes from humble ingredients.

Nutritional Benefits of Zucchini

Zucchini is a low-calorie vegetable that’s high in dietary fiber, which promotes digestion. It’s also a good source of vitamins A and C, essential for a strong immune system.

Experimenting with Toppings

While traditional toppings include yogurt or sour cream, feel free to get creative. Consider adding a variety of fresh herbs, a sprinkle of cheese, or even some sautéed mushrooms to bring a new flavor dimension to your Polish Zucchini Hashbrowns.

Topping Ideas for Polish Zucchini Hashbrowns:

  1. Sour Cream or Yogurt: Adds a cool, tangy contrast.
  2. Fresh Herbs: Dill, parsley, or chives for a fresh touch.
  3. Cheese: A sprinkle of feta or grated Parmesan.
  4. Sautéed Mushrooms: For a hearty, earthy flavor.
  5. Avocado: Slices or mashed, for a creamy texture.
  6. Crispy Bacon Bits: For a salty, crunchy addition.
  7. Roasted Red Peppers: Adds a sweet, smoky flavor.
  8. Salsa: For a spicy kick.
  9. Smoked Salmon: For a luxurious touch.
  10. Pesto: For a burst of herby goodness.

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Polish Zucchini Hashbrowns (Placki z Cukinii)

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Recipe by Jan Vasil


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  • 2 2 Zucchinis

  • 1 1 Spring onion

  • 1 1 Egg

  • 1 tbsp 1 Whole wheat flour

  • 1 tsp 1 Salt

  • 1 tsp 1 Pepper

  • 1 tsp 1 Smoked paprika

  • 4 tbsp 4 Olive oil

  • Yogurt or sour cream for topping


  • Prepare the zucchinis for grating, then grate the zucchinis and onions together into a large mixing bowl.
  • Squeeze as much liquid out of the grated vegetables as possible.
  • Return the vegetables back to the mixing bowl, add the flour, salt, pepper, paprika, egg, and mix together.
  • Form the mixture into balls using a 1/3 cup measuring cup, then flatten into disks in a hot oiled pan.
  • Fry until golden brown, then serve with a dollop of yogurt or sour cream and add the chopped onion greens

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Can I use a different flour?

Yes, you can substitute with your preferred flour type.

What can I use instead of smoked paprika?

Regular paprika or a dash of cayenne pepper can be used.

Can these be made in advance?

Yes, you can refrigerate the uncooked mixture for up to a day.

How can I make these vegan?

Replace the egg with a flaxseed or chia seed egg substitute.

What other toppings work well?

Fresh herbs, sautéed mushrooms, or a sprinkle of cheese are great options.

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The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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