Then turning all the wet ingredients into the salad spinner centrifuges out all the casual water clinging to the shredded onion and potato mixture. After dewatering, all ingredients can be combined in a bowl and the zemiakové placky can be prepared as usual.

These two tricks help to speed up the process and makes a better pancake to boot, crisp and crunchy on the outside and soft and steamy on the inside. Beginning from a cold kitchen, I can be cooking in about ten minutes or less. But then I am a retired chemist who always prided himself on his lab technique aka mise en place in the kitchen.

I have not added marjoram, but certainly will the next time I make these treats.

I also recommend saving that bacon grease for these instead of using vegetable oil. I know, I know. I just lost some with this comment, but you should really look at the differences in the fatty acid contents between these oils as being minor, which they are.

Pork fat has gotten an undeserved bad name from the Food Police. Make a small batch with each oil. Don’t tell you guests and see which batch gets eaten first!