Zemiakové Placky s Cesnakom (Slovak Potato Pancakes with Garlic)
Zemiakové placky are crispy, savory potato pancakes a staple in Slovak cuisine. This version is flavored with a generous amount of garlic and marjoram, making them a delicious snack, side dish, or even a light main course.
🧂 Ingredients
- 1 kg Starchy potatoes(peeled and finely grated)
- 4 cloves Garlic(minced)
- 2 large Eggs
- 4 tbsp All-purpose flour
- 1 tbsp Dried marjoram
- to taste Salt
- to taste Black pepper
- for frying Lard or vegetable oil
👨🍳 Instructions
- 1
Grate the peeled potatoes finely. Place the grated potatoes in a clean kitchen towel or strainer and squeeze out as much liquid as possible to ensure crispiness.
- 2
In a large bowl, combine the squeezed potatoes, minced garlic, eggs, flour, dried marjoram, salt, and pepper. Mix well to form a thick batter.
- 3
Heat a generous amount of lard or vegetable oil in a large, heavy-bottomed frying pan over medium-high heat. The oil should be hot enough to sizzle a drop of batter immediately.
- 4
Spoon portions of the batter into the hot pan, flattening each into a thin, round pancake using the back of the spoon. Do not overcrowd the pan; fry in batches.
- 5
Fry for 3-5 minutes on each side, until deep golden brown and crispy on the edges.
- 6
Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve hot.
💡 Pro Tips
- ✓For extra crispiness, ensure you squeeze out as much liquid as possible from the grated potatoes.
- ✓Grating some of the potato coarsely along with finely grated potato can add texture.
- ✓Lard is traditionally used for frying and imparts a superior flavor and crispness.
- ✓Serve with a dollop of sour cream or a side of sauerkraut for a traditional accompaniment.
🔄 Variations
- Add finely chopped onion to the batter for an extra layer of flavor.
- Some regional variations include adding caraway seeds or even small pieces of smoked meat to the batter.