Polish Zucchini Fritters
(Placki z Cukinii)

Name: Polish Zucchini Fritters
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 medium zucchinis (grated); 1 small onion (grated); 3 medium potatoes; 3 cloves garlic; 2 medium eggs; 4 tbsp flour ((or potato flour)); 2 tbsp dry parsley; 1 pinch salt and pepper ((to taste)); 1 tbsp olive oil ((for frying))

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These crispy, golden Polish Zucchini Fritters (Placki z Cukinii) are a light and flavoured twist on a beloved Polish classic. Made with simple ingredients, they are perfect as a quick vegetarian meal, a side dish, or as a summer snack.

Serve them with sour cream or fresh dill sauce for an authentic taste of Poland. Don’t miss the step-by-step video below!

Step-by-Step Instructions:

Grate the zucchinis and potatoes coarsely. Sprinkle with a little salt, and let sit for 10 minutes, then squeeze out the liquid well (this step is important for crisp fritters).

In a bowl, combine the zucchini with the onion, eggs, flour, herbs, salt, and pepper. Stir until it forms a thick but spoonable mixture. If too runny, add more flour.

Heat oil in a pan. Place spoonfuls of batter into the pan and flatten into small fritters. Fry until golden and crispy on both sides.

Serving Instructions:

Traditionally served with a dollop of sour cream (śmietana) or plain yogurt, sometimes with fresh dill sprinkled on top.

Watch the Video:

Polish Zucchini Fritters

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Prep Time 10

Cook Time 20

Servings: 4 people

Course: Main Course, Side Dish

Cuisine: Polish

Ingredients

2 medium zucchinis grated
1 small onion grated
3 medium potatoes
3 cloves garlic
2 medium eggs
4 tbsp flour (or potato flour)
2 tbsp dry parsley
1 pinch salt and pepper (to taste)
1 tbsp olive oil (for frying)

Polish Cuisine Spotlight: Zucchini in the Modern Polish Kitchen

When many people think of Polish cuisine, it is quite likely that hearty dishes like pierogi, bigos, or potato pancakes are high on the menu. However, Polish cooking has always been rooted in seasonality, and vegetables play a much bigger role than many realise.

Zucchini, known in Polish as cukinia, has become especially popular in home kitchens since the late 20th century. While not as traditional as potatoes or cabbage, it found its place in Polish gardens and markets because it grows easily in the country’s climate. By the 1980s and 1990s, zucchini began regularly appearing in Polish cookbooks and quickly made its way into everyday family meals.

Placki z cukinii (zucchini fritters) are now considered a lighter, summer-friendly alternative to the more well-known potato pancake. They are quicker to prepare, less starchy, and lend themselves well to different variations. Some cooks add carrots or cheese, while others mix zucchini with potatoes for a hybrid version that blends old and new.

What makes these fritters truly Polish, however, is how they are served. Just like potato pancakes, they are rarely eaten plain. A generous dollop of sour cream, fresh dill sauce, or even a spoonful of mushroom ragout turns them into a comforting, satisfying dish which bridges tradition with modern tastes.

Today, zucchini fritters are a common sight not just in Polish homes but also in cafés and restaurants that celebrate regional and seasonal food. They represent how Polish cuisine continues to evolve — staying rooted in history while embracing new ingredients and lighter cooking styles.

So, while placki z cukinii may not have centuries of tradition behind them, they have now earned their place on the Polish table, as well as in the hearts of those who love the balance of simple ingredients and honest flavours.

Polish Zucchini Fritters(Placki z Cukinii)