Pofaláča - Traditional Slovak Potato Pancakes

Ingredients

• 4 large potatoes, peeled and grated (about 500g / 1.1 lb) 4 large potatoes, peeled and grated (about 500g / 1.1 lb)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) grated cheese (such as Edam or Gouda) 1/4 cup (30g) grated cheese (such as Edam or Gouda)
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 3g)
• Carbohydrates: 32g (Sugar: 2g)
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, chopped onion, minced garlic, beaten eggs, flour, grated cheese, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat a generous amount of vegetable oil in a large non-stick skillet over medium heat.
4. 4.
   Spoon about 1/4 cup of the potato mixture into the skillet, flattening it with the back of the spoon to form a pancake shape. Repeat with the remaining mixture, leaving some space between each pancake.
5. 5.
   Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to prevent burning.
6. 6.
   Once cooked, transfer the pancakes to a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve the Pofaláča hot, accompanied by sour cream or garlic sauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Onion — Finely chop the onion to ensure it cooks evenly within the pancakes.
• Garlic — Mince the garlic finely to distribute its flavor throughout the batter.
• Cheese — Opt for a mild cheese like Edam or Gouda, as they melt well and complement the flavors without overpowering them.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the pancakes.

Tips & Tricks

• For extra crispiness, press down on the pancakes gently with a spatula while frying.
• Serve the Pofaláča immediately after cooking to retain their crispy texture.
• Experiment with different toppings such as chopped herbs, grated cheese, or a drizzle of honey for a unique twist.
• If you prefer a milder onion flavor, you can sauté the chopped onion in a little oil before adding it to the batter.
• Leftover Pofaláča can be reheated in a toaster or oven to regain their crispiness.

Serving advice

Serve the Pofaláča hot, accompanied by a generous dollop of sour cream or garlic sauce. Pair it with a fresh green salad or pickles for a refreshing contrast.

Presentation advice

Arrange the Pofaláča on a platter, stacking them slightly to showcase their golden-brown color. Garnish with a sprinkle of chopped parsley or chives for a pop of color.