A Slovakian Staple: Crispy Garlic & Potato Pancakes (Zemiakové Placky)
Details
Crispy, savory, and dangerously addictive potato pancakes, packed with a hearty punch of garlic.
Ingredients
Instructions
Prepare the Potatoes
Finely grate the peeled potatoes and the onion into a large mixing bowl. A key to crispy pancakes is removing excess moisture, so place the grated mixture in a clean kitchen towel or strainer and squeeze out as much liquid as possible.
Mix the Batter
Return the drained potato and onion mixture to the bowl. Add the minced garlic, eggs, flour, marjoram, ground caraway, salt, and pepper. Stir everything together until you have a thick, well-combined batter.
Heat the Pan
In a large, heavy-bottomed frying pan, heat a generous amount of lard or oil over medium-high heat. The fat should be hot enough that a drop of batter sizzles immediately.
Fry the Pancakes
Spoon portions of the batter into the hot pan, using the back of the spoon to flatten each into a thin, round pancake. Don't overcrowd the pan; fry in batches to ensure they cook evenly and become crispy.
Cook Until Golden
Fry for 3-5 minutes on each side, until the pancakes are a deep golden brown and crispy on the edges.
Drain and Serve
Once cooked, transfer the pancakes to a plate lined with paper towels to absorb any excess oil. Serve immediately while hot and crispy. They are delicious on their own or with a side of sour cream.
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