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- Slovak Potato Pancakes
Slovak Potato Pancakes
Ingredients
Step by step process
Preparation
- 1
Peel, wash, and finely grate the potatoes. gently squeeze out the excess liquid from the grated potatoes.
TIP:Grate the potatoes finely and immediately transfer them onto a clean towel or cheesecloth. Firmly squeeze out the excess water so that the dough isn't too watery. This helps the patties hold their shape better and prevents them from being watery or less crispy when frying.
- 2
Add eggs, all-purpose flour, pressed garlic, marjoram, and caraway seeds to a bowl and mix everything thoroughly.
TIP:Combine the ingredients well into a smooth mixture, but do not overmix the batter to keep it tender and elastic. Overmixing could cause a tough texture, making shaping difficult and affecting the crispiness of the pancakes when frying.
- 3
Season with salt and ground black pepper. Adjust the consistency if necessary by adding flour. the batter should be thick but spreadable.
Frying
- 4
Heat a layer of canola oil in a frying pan to cover the bottom. the oil should be medium-hot.
- 5
Spoon portions of the batter onto the pan, spread them into thin pancakes, and fry for 3-4 minutes per side until golden and crispy.
- 6
Fry in batches, placing finished pancakes on a paper towel and keeping them warm to stay crispy.
Serving
- 7
Serve the hot potato pancakes with sour cream and, if desired, sprinkle with freshly ground pepper.
More tips:
If the potatoes release a lot of liquid, let the starch settle at the bottom, pour off the excess liquid, and return the starch to the batter for extra crispiness.
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Topic: Slovak Cuisine
