Basic recipe for potato pancakes
- 1 kg starchy potatoes (type C)
- 2–3 cloves of garlic
- 2 eggs
- 1–2 tsp dried marjoram
- Salt, black pepper
- 3–4 tbsp plain flour
- A bit of milk (optional)
- Lard or vegetable oil for frying
Instructions: Peel and grate the potatoes – mostly finely, with a bit coarsely for texture. Pour off excess liquid but keep the settled starch. Add crushed garlic, eggs, seasonings, flour, and optional milk. Mix well. Fry on hot fat on both sides until golden and crispy. Drain finished pancakes on paper towels.
Tip: Don’t feel like grating? The Chefino kitchen robot from Orava can do it in seconds – no scraped knuckles!
Regional variations of potato pancakes
Western Slovakia
Lots of garlic and marjoram are a must. Some households add a spoon of sour cream for a smoother taste.
Central Slovakia
Less garlic, more onion or even smoked meat. Flavored with caraway or allspice for extra boldness.
Orava and Kysuce
Often includes lardons or sausage directly in the batter. Served with warm sauerkraut – ideal for cold days.
Mistakes to avoid
- New potatoes: not enough starch → runny batter
- Not draining liquid: batter falls apart
- Too much flour: tough, chewy pancakes
- Cold oil or lard: pancakes soak up fat, not crispy
- Too much garlic: overpowers the flavor, hard to digest
Tips: Grate potatoes right before frying. Add some onion or a pinch of caraway. Use lard for better flavor and crispness. Choose Slovak garlic with full flavor, no green shoots.
Potato pancakes vs. cmunda po kaplicku
Cmunda po kaplicku is a South Bohemian specialty. Unlike regular pancakes, it's made as one big pancake and served with sauerkraut and smoked meat – as a full meal.
Recipe for cmunda po kaplicku
- 1 kg potatoes
- 3 cloves of garlic
- 2 eggs
- 3–4 tbsp plain flour
- Marjoram, salt, black pepper
- Lard
For serving: Sauerkraut (sautéed with onion), slices of smoked meat
Instructions: Prepare the potato batter like for regular pancakes. Fry larger, thicker pancakes. Meanwhile, sauté sauerkraut with onion and prepare the meat. Serve like a sandwich: pancake, sauerkraut, meat, and another pancake on top.
Easy pancakes? Absolutely!
Potato pancakes are an excellent meatless comfort food. The key is good garlic and the right frying technique. Don’t be afraid to experiment with seasonings and ingredients – each version will be a little different, but always delicious.
And what about you? Do you have a secret trick, or do you add bacon or onion? Share your recipe and help preserve this delicious dish for the next generation!