Zemiakové Placky
Crispy potato pancakes are the soul of Slovak home cooking, appearing on tables from weeknight dinners to holiday celebrations. What makes zemiakové placky distinctive is the technique of squeezing shredded potatoes dry before frying, which creates that crucial contrast between golden, crunchy edges and creamy centers. The marjoram adds an herbaceous note that feels distinctly Central European, more nuanced than the caraway you might expect.
Instructions
1.
Prepare the Potatoes Start by peeling and finely grating the potatoes.
To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible. 2.
Mix the Ingredients In a large mixing bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and black pepper.
Stir well until the mixture forms a thick, consistent batter. 3.
Heat the Oil In a large frying pan, heat a generous amount of oil over medium heat.
The oil should be hot but not smoking. 4.
Fry the Pancakes Spoon portions of the batter into the pan, flattening each into a thin pancake.
Fry until golden brown and crispy on one side, then flip and cook the other side until equally golden and crispy. 5.
Drain & Serve Transfer the cooked pancakes onto a plate lined with paper towels to remove excess oil.
Serve immediately while hot, with sour cream, garlic dip, or as a side dish..
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