Zemiakové Placky
Alright, folks, let's dive into the world of Zemiakové Placky! These Slovak potato pancakes are a crispy delight that you won't be able to resist. Trust me, I've had my fair share of mishaps while making these, like mistaking salt for sugar once - not my finest moment in the kitchen! To start, peel and grate those potatoes like there's no tomorrow. And here's a pro tip for you: after grating, make sure to really squeeze out all that excess moisture using a kitchen towel. The crispier, the better! Next, mix all your ingredients together and get ready to fry up these beauties. One thing I've learned over the years is that patience is key here. Don't rush the cooking process - let them get nice and golden brown on each side. So go ahead, whip up a batch of these Zemiakové Placky and transport your taste buds to Slovakia. Just be sure to double-check your salt and sugar containers before adding them in - you don't want a repeat of my salty sweet mishap!
Ingredients
- Potatoes1 kg
- Onion1 medium chopped
- Garlic2 cloves minced
- Egg4 large
- All purpose flour4 tablespoons
- Marjoram1 teaspoon
- SaltTo taste
- Black PepperTo taste
- OilFor frying
Nutrition
Directions
- 1
1. Prepare the Potatoes
- 2
Start by peeling and finely grating the potatoes. To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible.
- 3
2. Mix the Ingredients
- 4
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.
- 5
3. Heat the Oil
- 6
In a large frying pan, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.
- 7
4. Fry the Pancakes
- 8
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.
- 9
5. Drain & Serve
- 10
Transfer the cooked pancakes onto a plate lined with paper towels to remove excess oil. Serve immediately while hot, with sour cream, garlic dip, or as a side dish.
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