Can I use a food processor to grate the potatoes?
Yes, you can use a food processor with a grating attachment, but be careful not to over-process them into a paste. A coarse grate is ideal.
BREAKFAST
Slovak Potato Pancakes (Zemiakové Placky) with Garlic and Marjoram
These crispy Slovak potato pancakes, known as Zemiakové Placky, are a savory and satisfying breakfast or side dish. Infused with fresh garlic and aromatic marjoram, they offer a delightful taste of traditional Slovak comfort food.
HOW TO MAKE IT
Let's cook.
01
Peel and grate the potatoes using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes.
02
In a large bowl, combine the squeezed grated potatoes, all-purpose flour, egg, minced garlic, dried marjoram, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
03
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle when a small amount of batter is dropped in.
04
Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form pancakes about 3-4 inches in diameter. Do not overcrowd the skillet.
05
Fry the pancakes for 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
06
Transfer the cooked potato pancakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the skillet if necessary.
07
Serve immediately while hot and crispy.
About This Recipe
These crispy Slovak potato pancakes, known as Zemiakové Placky, are a savory and satisfying breakfast or side dish. Infused with fresh garlic and aromatic marjoram, they offer a delightful taste of traditional Slovak comfort food.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of caraway seeds to the batter. Ensure your oil is hot enough before adding the batter to prevent soggy pancakes. If making a large batch, keep cooked pancakes warm in a 200°F/95°C oven on a wire rack set over a baking sheet.
Easy Substitutions
You can substitute dried marjoram with fresh marjoram (use 1 tablespoon, chopped) or dried oregano. For a gluten-free version, use a gluten-free all-purpose flour blend. Onion powder can be used if fresh garlic is unavailable.
Storage & Reheating
Leftover potato pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat or in a toaster oven until crispy again.
Serving Suggestions
Serve these Slovak Potato Pancakes with a dollop of sour cream or plain Greek yogurt. They also pair wonderfully with applesauce, similar to Czech Bramboráky. For a heartier meal, serve them alongside a fried egg or smoked sausage. A simple green salad with a vinaigrette dressing provides a fresh contrast.
Common Mistakes
1. Not squeezing enough liquid from the potatoes: This results in soggy, rather than crispy, pancakes. Always squeeze thoroughly. 2. Overcrowding the pan: This lowers the oil temperature and steams the pancakes instead of frying them. Cook in batches. 3. Oil not hot enough: Leads to greasy pancakes that absorb too much oil. Ensure the oil is shimmering before adding batter. 4. Using too much flour: Can make the pancakes dense and heavy. Stick to the recommended amount for a light, crispy texture.
Frequently Asked Questions
What kind of potatoes are best for Zemiakové Placky?
Starchy potatoes like Russet or Idaho are excellent choices as they hold their shape well and get very crispy.
Can I prepare the batter ahead of time?
It's best to cook the pancakes immediately after preparing the batter. Grated potatoes can oxidize and turn brown quickly, and they will release more liquid over time, affecting the texture.
MORE TO KNOW
The key to truly crispy Zemiakové Placky lies in thoroughly squeezing out the moisture from the grated potatoes. Potatoes contain a lot of water, and if not removed, this water will steam the pancakes instead of allowing them to fry to a golden crisp. After grating, gather the potatoes in a clean kitchen towel or cheesecloth and twist tightly, pressing down to extract as much liquid as possible. You'll be surprised how much water comes out! This simple step makes all the difference in achieving that perfect texture.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.