Sides · Slovak

Zemiakove Placky (Slovak Potato Pancakes)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 1, 2026

These crispy Slovak potato pancakes are the kind of comfort food that turns a few pantry potatoes into something you can't stop eating. Fragrant with garlic and marjoram, they fry up golden and lacy at the edges. Serve them hot with a dollop of sour cream and you've got an instant crowd-pleaser.

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Zemiakove Placky (Slovak Potato Pancakes)

Why you'll love this

  • Crispy edges, tender centers, and big garlic flavor.
  • Made from cheap pantry staples you probably already have.
  • Comes together in one bowl and one skillet.
  • Works as a side, a light lunch, or a snack with dip.

EveryDayMeal recipe

Zemiakove Placky (Slovak Potato Pancakes)

Prep
20m
Cook
25m
Total
45m
Serves
4
Level
Easy

Ingredients

  • about 2 pounds russet 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 the shreds into the center of a clean kitchen towel. Gather the corners and wring out as much liquid as you can, since dry potatoes are what give you crispy, not soggy, pancakes.
  2. In a large bowl, stir together the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, and a generous pinch each of salt and pepper. Mix until it comes together into a thick, spoonable batter that holds its shape.
  3. Heat about 1/4 inch of oil in a large skillet over medium heat until it shimmers, about 3 minutes. It should be hot enough that a bit of batter sizzles on contact but not smoking.
  4. Spoon portions of batter into the pan and flatten each into a thin round with the back of the spoon. Fry undisturbed until the bottom is deep golden and crisp, about 3 to 4 minutes, then flip and cook the other side until equally golden.
  5. Transfer the pancakes to a paper-towel-lined plate to drain the excess oil. Serve hot with sour cream or a garlic dip, or alongside any main dish.

Tips from the kitchen

  • Squeeze the potatoes hard and even twice if needed. Extra water is the enemy of crispy pancakes.
  • Grate the potatoes right before mixing so they don't brown, and work quickly once the batter is ready.
  • Keep the oil at a steady medium heat. Too hot and they burn outside while staying raw inside; too cool and they soak up grease.

Estimated nutrition per serving: 320 cal · 10g protein · 38g carbs · 15g fat

Make it your own

  • Stir in 1/2 cup shredded cheese for a richer, gooier pancake.
  • Swap marjoram for caraway seeds or fresh dill for a different herb note.
  • Add a handful of chopped cooked bacon or ham to the batter for a heartier version.

Storing & make-ahead

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

Good to know

Why are my pancakes falling apart?
The batter is likely too wet. Squeeze the potatoes more thoroughly and add another tablespoon of flour to help them bind.
Can I make the batter ahead?
It's best fried right away, since grated potatoes brown and release water as they sit. If you must wait, keep it cold and drain off any liquid before frying.
What potatoes work best?
Starchy russets are ideal because they crisp up nicely and hold together well.
What do I serve these with?
Sour cream, a garlic yogurt dip, or applesauce are classic. They also pair well with roasted meats or a simple salad.

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