Sides · Slovak

Zemiakove Placky (Slovak Potato Pancakes)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 9, 2026

These crispy Slovak potato pancakes turn a few humble spuds into a golden, savory treat. Marjoram and garlic give them that unmistakable homestyle flavor, and they fry up fast for an easy side or snack. Serve them hot with a dollop of sour cream and watch them disappear.

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Zemiakove Placky (Slovak Potato Pancakes)

Why you'll love this

  • Crispy edges and a tender center in every bite.
  • Made from basic pantry and fridge staples.
  • Fast enough for a weeknight side.
  • Great with sour cream, applesauce, or garlic dip.

EveryDayMeal recipe

Zemiakove Placky (Slovak Potato Pancakes)

Prep
20m
Cook
20m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 2 pounds potatoes, peeled
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 4 tablespoons all-purpose flour
  • 1 teaspoon dried marjoram
  • to taste salt
  • to taste black pepper
  • about 1/2 cup oil, for frying

Equipment

  • Box grater
  • Large mixing bowl
  • Clean kitchen towel
  • Large skillet
  • Slotted spatula

Instructions

  1. Peel and finely grate the potatoes, then pile them into a clean kitchen towel and squeeze out as much liquid as you can. Dry potatoes are the secret to crispy pancakes, not soggy ones.
  2. In a large bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and pepper. Stir until you have a thick, cohesive batter that holds together on a spoon.
  3. Pour about 1/4 inch of oil into a large skillet and heat over medium until it shimmers but does not smoke, which means it is hot enough to crisp the pancakes right away.
  4. Spoon portions of batter into the oil and flatten each into a thin round. Fry until the underside is deep golden and crisp, about 3 to 4 minutes, then flip and cook the second side until equally golden.
  5. Transfer the pancakes to a paper towel lined plate to drain the extra oil. Serve hot with sour cream or a garlic dip, or alongside a main dish.

Tips from the kitchen

  • Grate the potatoes right before mixing so they do not brown, and squeeze them well for maximum crispiness.
  • Keep the oil at a steady medium heat. Too cool and the pancakes soak up grease, too hot and they burn before cooking through.
  • Hold finished pancakes in a 200F oven on a wire rack to stay crisp while you fry the rest.

Estimated nutrition per serving: 320 cal · 9g protein · 38g carbs · 15g fat

Make it your own

  • Stir in a handful of shredded cheese for a richer, melty version.
  • Swap marjoram for caraway seeds for a different Slovak twist.
  • Add grated zucchini (squeezed dry) for extra veggies.

Storing & make-ahead

Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or 375F oven to bring back the crisp, avoiding the microwave which makes them soft.

Good to know

Why are my pancakes soggy?
Too much moisture in the potatoes is usually the cause. Squeeze the grated potatoes hard in a towel and keep the oil properly hot.
Can I make the batter ahead?
It is best fried fresh, since the potatoes release water and darken over time. Mix just before cooking for the best texture.
What potatoes work best?
Starchy potatoes like russets give the crispiest results and hold together well.
Can I bake these instead of frying?
Yes, brush with oil and bake at 425F, flipping halfway, though they will be less crisp than the fried version.

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