Zemiakové placky — crisp Slovak potato pancakes flavoured with garlic, onion and marjoram, fried golden. A comforting traditional dish, lovely with sour cream or garlic dip, or as a side.
- 1 kg Potatoes
- 1 medium chopped Onion
- 2 cloves minced Garlic
- 4 large Egg
- 4 tablespoons All Purpose Flour
- 1 teaspoon Marjoram
- To taste Salt
- To taste Black Pepper
- For frying Oil
Video
Preparation
- Peel and finely grate the potatoes. For extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible.
- In a large mixing bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt and black pepper. Stir well until the mixture forms a thick, consistent batter.
- In a large frying pan, heat a generous amount of oil over medium heat — it should be hot but not smoking.
- Spoon portions of the batter into the pan, flattening each into a thin pancake. Fry until golden brown and crispy on one side, then flip and cook the other side until equally golden and crispy.
- Transfer the cooked pancakes onto a plate lined with paper towels to drain. Serve immediately while hot, with sour cream, garlic dip, or as a side dish.
