Entree: Slovakia – Northern Culinary Region – Zemiakové Placky (Crispy grated potato pancakes pan-fried until golden, traditionally served savory)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and grated
- 1 small onion, grated
- 1 large egg, approx. 50 g
- 1/3 cup (45 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) baking powder (optional for slightly lighter texture)
- 1/4 cup (60 ml) milk (optional to loosen batter)
- 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- Sour cream, for serving
- Fresh chopped chives or parsley, for garnish

Instructions

1. Grate the potatoes and onion coarsely and place them in a clean kitchen towel or fine sieve. Squeeze out as much liquid as possible, then transfer the grated mixture to a large bowl.
2. Add the egg, flour, salt, pepper, and baking powder if using. Stir to combine; add milk only if the mixture feels too dry. The mixture should hold together when pressed.
3. Heat a thin layer of vegetable oil in a large skillet over medium-high heat. For each pancake, spoon about 1/3 cup (80 ml) of the mixture into the skillet and flatten to a 1/4-inch (6 mm) thickness with the back of the spoon.
4. Fry until the edges are crisp and the bottom is deep golden brown, about 3–4 minutes, then flip and cook the other side 3–4 minutes more. Adjust heat to prevent burning and add more oil as needed between batches.
5. Transfer finished pancakes to a paper-towel-lined plate to drain briefly. Keep warm in a low oven if needed while finishing remaining pancakes.
6. Serve hot, topped with sour cream and a sprinkle of chopped chives or parsley.