Ingredients:

Potatoes
1 Kilograms
Onion
1
Garlic
2
Egg
4
All purpose flour
4 Tablespoons
Marjoram
1 Teaspoons
Salt
Black Pepper
Oil

Servings

Preparation mode:

1. Prepare the potatoes
Peel the potatoes and grate them finely. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as you can to help the pancakes become extra crispy.

2. Mix the ingredients
In a large mixing bowl, add the drained grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and black pepper. Stir until the mixture forms a thick, even batter.

3. Heat the oil
Pour a generous amount of oil into a large frying pan and heat over medium. The oil should be hot but not smoking before you start frying.

4. Fry the pancakes
Spoon portions of the batter into the pan and flatten each spoonful into a thin pancake. Fry until one side is golden brown and crispy, then flip and cook the other side until it matches in color and crispness.

5. Drain & serve
Place the cooked pancakes on a plate lined with paper towels to absorb excess oil. Serve immediately while hot with sour cream, a garlic dip, or alongside other dishes.

Footnotes:

Zemiakové placky: Classic Slovak Potato Pancakes

Zemiakové placky (Slovak potato pancakes) are a beloved traditional dish that delivers crispy golden edges, tender interiors and a comforting potato flavor. This simple, budget-friendly recipe transforms grated potatoes into savory pancakes that work as a snack, side dish or main course. Ideal for weeknights and gatherings, zemiakové placky are easy to make from pantry staples and adapt to many tastes.

Ingredients (for 4 servings): 1 kg potatoes, 1 small onion, 2 eggs, 3 tablespoons flour, salt, pepper, 1/2 teaspoon baking powder (optional), oil for frying, fresh parsley for garnish.

Method: Peel and grate the potatoes into a bowl, then squeeze out excess moisture using a clean kitchen towel or fine sieve. Grate or finely chop the onion and combine with the potatoes. Add eggs, flour, baking powder if using, and season generously with salt and pepper. Mix until you form a thick batter—if it feels too dry, add a tablespoon of water or milk.

Heat a thin layer of oil in a skillet over medium-high heat. Spoon portions of batter into the pan and flatten with the back of the spoon to create 1 cm thick pancakes. Fry for 3–4 minutes on each side until deep golden and crisp. Transfer to a plate lined with paper towels to remove excess oil. Keep warm in a low oven while finishing the remaining batter.

Why this recipe works: Removing excess potato moisture ensures crispiness; eggs and flour bind the mixture while a touch of baking powder lightens the texture. Mildly sweet onions add depth and fresh herbs brighten the flavor. Zemiakové placky are naturally gluten-free if you use potato starch instead of flour.

Tips for perfect zemiakové placky: Squeeze grated potatoes very well to remove liquid, otherwise pancakes will be soggy. Keep the pan hot and use enough oil so each cake browns quickly. Form same-size patties for even cooking. Rest the batter briefly if you grated potatoes cold. Swap flour for potato starch to make them gluten-free. Add a pinch of nutmeg or garlic for extra depth.

Serving ideas: For a classic Slovak touch, serve zemiakové placky with sour cream and chopped chives. Pair with smoked trout or salmon and a squeeze of lemon for a light starter. For a hearty meal, top with braised beef or mushroom ragù. Sweet options include applesauce or plum jam. Garnish with fresh parsley and enjoy warm. Perfect for family meals and busy nights.

---