Entree: Slovakia – National Cuisine – Zemiakové Placky (Crisp fried potato pancakes made from grated potatoes and onion, served hot with sour cream)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 30 min

Total 55 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled and coarsely grated
- 1 medium onion, coarsely grated (about 4 oz / 115 g)
- 1 large egg, beaten
- 4 tbsp (60 ml) all-purpose flour
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground caraway seeds (optional, traditional in some regions)
- 1/4 cup (60 ml) milk (optional, to loosen batter if needed)
- 1/2 cup (120 ml) vegetable oil or lard for frying, plus more as needed
- Sour cream or plain yogurt, for serving
- Chopped fresh chives or parsley, for garnish

Instructions

1. After peeling and grating the potatoes and onion, place them in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible; save the starch-laden liquid if you wish and let it settle for a minute, then pour off any clear liquid and add a tablespoon of the settled starch back to the mixture for binding.
2. Transfer the drained grated potatoes and onion to a mixing bowl. Stir in the beaten egg, flour, salt, pepper, and caraway seeds if using. If the mixture seems too dry, add up to 1/4 cup (60 ml) milk to reach a spoonable batter consistency.
3. Heat a large skillet over medium-high heat and add enough oil to coat the bottom about 1/8 inch deep (use about 1/2 cup / 120 ml to start).
4. For each pancake, drop about 1/4 to 1/3 cup (60–80 ml) of the potato batter into the hot oil and flatten gently with the back of a spoon into a 3–4 inch (7–10 cm) round. Do not overcrowd the pan.
5. Fry until the edges are crisp and the underside is deep golden brown, about 3–4 minutes, then flip and fry the other side 3–4 minutes until cooked through and golden.
6. Transfer finished pancakes to a paper-towel-lined plate to drain. Keep warm in a low oven while you fry remaining batter, adding more oil as needed.
7. Serve hot, topped or dipped with sour cream or plain yogurt and sprinkled with chopped chives or parsley.