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Zemiakové placky
Crispy and savory potato pancakes, a beloved Slovak comfort food often served as a side dish or a light meal. They are made from grated potatoes, flour, and seasoned with garlic and marjoram.
🧂 Ainekset
- 1 kg Potatoes(peeled and finely grated)
- 150 g All-purpose flour
- 2 large Eggs
- 2 cloves Garlic(minced)
- 1 tsp Marjoram(dried)
- 1 tsp Salt
- 0.5 tsp Black pepper
- for frying Vegetable oil
👨🍳 Ohjeet
- 1
Squeeze out as much liquid as possible from the grated potatoes. This is crucial for crispy placky.
💡 Ammattilaisvinkit: You can use a cheesecloth or a clean kitchen towel to wring out the moisture. - 2
In a large bowl, combine the squeezed potatoes, flour, eggs, minced garlic, dried marjoram, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
💡 Ammattilaisvinkit: Ensure the mixture is not too wet; if it seems too moist, add a tablespoon more flour. - 3
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
⏱️ 5 minutes - 4
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes.
💡 Ammattilaisvinkit: Do not overcrowd the pan; fry in batches to ensure even cooking and crispiness. - 5
Fry the zemiakové placky for about 3-4 minutes per side, or until golden brown and crispy.
⏱️ 8 minutes💡 Ammattilaisvinkit: Adjust heat as needed to prevent burning. - 6
Remove the cooked placky from the skillet and place them on a plate lined with paper towels to drain excess oil.
💡 Ammattilaisvinkit: Serve immediately while hot and crispy.
💡 Ammattilaisvinkit
- ✓For extra flavor, some recipes include a pinch of caraway seeds.
- ✓Serve with a dollop of sour cream or applesauce.
- ✓Leftover placky can be reheated in an oven or a dry skillet for best results.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Some variations include finely chopped onion mixed into the batter.
- For a heartier meal, serve with a side of sauerkraut or Slovak goulash.