Name: Slovak Potato Pancakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 portions
Ingredients: 800 g potatoes; 2 pcs eggs; 100 g plain flour; 2 cloves garlic; 1 teaspoon marjoram; 1 teaspoon caraway; 1 teaspoon salt; ground pepper; rapeseed oil; 60 ml sour cream

Ingredients

4portions

For the pancakes

800 gpotatoes

2 pcseggs

100 gplain flour

2 clovesgarlic

1 teaspoonmarjoram

1 teaspooncaraway

1 teaspoonsalt

ground pepper(to taste)

rapeseed oil(for frying)

60 mlsour cream

Step by step process

Preparation

1
Grate the potatoes on a fine grater and squeeze out as much water as possible. Well-squeezed potatoes are the secret to truly crispy Slovak potato pancakes.
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 the egg, 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 freshly ground black pepper, and add more flour if needed. The batter should be thick but spreadable.

Frying

4
Heat a layer of rapeseed oil in a frying pan so it covers the bottom. The oil should be medium-hot.
5
Spoon portions of batter into the pan, spread into thin pancakes and fry for 3-4 minutes per side until golden and crispy.
6
Fry in batches, placing the finished pancakes on a paper towel and keeping them warm so they stay crispy.

Serving

7
Serve the hot pancakes with sour cream and sprinkle with freshly ground pepper if desired.

More tips:

If the potatoes release a lot of liquid, let the starch settle to the bottom, pour off the excess liquid and return the starch to the batter for extra crispiness.

Pancakes are best eaten fresh from the pan. Reheat them in a dry pan or in the oven at 180 °C for a few minutes to crisp them up again.

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