Wonderful memories of the old cottage houses in the woods throughout our beautiful country – Slovakia. Based on the source and animal production, they offer various homemade goods e.g. sheep cheese, pâtés and cow cheese, etc. Slovak cuisine is a mixture of several influences mostly Hungarian, Ukrainian, Czech and Austrian. This very dish is a real winter treat, commonly served with some local lagers – Slovak Pork Stew wrapped in Fritters.
The base is to make a good potato fritter dough and start creating these beauties in a lard.
Secondly, pork stew simmering while the fritters are done. Finish with homemade pickles and sour cabbage. Stunning!
Total Time: 1 hour + an overnight marinade chill
Pickles, sour cabbage to serve with
An evening ahead
First, marinate the pork. In a medium metal bowl place all the herbs and spices: oil, ketchup, mustard, Soy Sauce, paprika, satureja, Provencal herbs and stir with a balloon whisk.
Chop the meat and throw it in. Mix with a tablespoon, cover with a lid and refrigerate until the next day.
Heat up a medium frying pan and put in all the meat and the marinade. Stir occasionally.
Then, add shallot and sauté. Add garlic and let it smell out.
Next, stir in the paprika and continue baking until crunchy and darkened.
Afterwards, put mushrooms and sweet corn in. Baste with white wine and reduce. Season with salt & pepper.
Reduce the heat to low and put a lid on. Let it simmer until you finish the fritters. Just before serving, add a splash of double cream. Mix and set aside.
In a large mixing bowl grate all the potatoes and add all the ingredients: eggs, salt, marjoram, flour, cumin and garlic. Stir with spatula until juicy homogenous texture.
Melt around 2 tablespoons of lard in a medium frying pan. Add 2 spatulas of the mixture and smoothen it gently in the pan. Fry around 2-3 minutes from each side, depending on its thickness. Flip and continue. When nicely golden, transfer it onto kitchen towel sheet to absorb the extra fat.
Continue until there is no dough left.