Sides · Slovak
Slovak Potato Pancakes (Zemiakové Placky)
These crispy Slovak potato pancakes are pure comfort food: golden and crunchy on the outside, tender inside, and seasoned with garlic and marjoram. They come together with pantry staples and fry up fast. Serve them hot with a dollop of sour cream and you have a side (or snack) everyone will fight over.
Why you'll love this
- Crispy outside, tender inside, every single time.
- Made from cheap pantry basics you already have.
- Ready in about 40 minutes start to finish.
- Great as a side, snack, or light meal with sour cream.
EveryDayMeal recipe
Slovak Potato Pancakes (Zemiakové Placky)
Prep
20m
Cook
20m
Total
40m
Serves
4
Level
Easy
Ingredients
- about 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
- as needed oil, for frying
Equipment
- Box grater
- Large mixing bowl
- Clean kitchen towel
- Large skillet
- Slotted spatula
Instructions
- Peel and finely grate the potatoes using the small holes of a box grater. Pile the shreds into a clean kitchen towel and wring out as much liquid as you can, because dry potatoes are the secret to pancakes that crisp instead of steam.
- In a large bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and pepper. Stir until it forms a thick, even batter that holds together when you scoop it.
- Pour a generous layer of oil (about 1/4 inch deep) into a large skillet and heat over medium until it shimmers, but is not smoking. A shred of potato dropped in should sizzle right away.
- Spoon portions of batter into the hot oil and flatten each into a thin round with the back of the spoon. Fry undisturbed until the underside is deep golden and crisp, 3 to 4 minutes, then flip and cook the other side until equally golden.
- Transfer the pancakes to a paper towel lined plate to drain the excess oil. Serve them hot with sour cream or a garlic dip, or alongside your main dish.
Tips from the kitchen
- Grate the potatoes right before mixing so they do not brown, and wring them out hard for the crispiest results.
- Keep the oil at a steady medium heat. Too hot and the outsides burn before the middle cooks; too cool and they soak up grease.
- Do not crowd the pan. Fry in batches so each pancake gets crisp edges.
Estimated nutrition per serving: 320 cal · 9g protein · 38g carbs · 15g fat
Make it your own
- Stir in 1/2 cup shredded cheese for richer, meltier pancakes.
- Swap the marjoram for caraway seeds or fresh dill for a different flavor.
- Add a handful of chopped scallions or grated zucchini (squeezed dry) to the batter.
Storing & make-ahead
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or a 375 degrees F oven until crisp again; avoid the microwave, which makes them soggy. They also freeze well for up to 2 months.
Good to know
- Why are my pancakes soggy instead of crispy?
- Usually there is too much moisture in the potatoes. Wring the grated potatoes hard in a towel, and make sure the oil is hot before frying.
- Can I make the batter ahead of time?
- It is best fried right away, since raw grated potato darkens and weeps liquid. If you must wait, keep it covered and cold and pour off any liquid before frying.
- What potatoes work best?
- Starchy potatoes like Russets give the crispiest results and bind well without extra flour.
- What do I serve these with?
- Sour cream is classic, but they are also great with a garlic dip, applesauce, or alongside roast meat.
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