DistantNews
Support us
Crispy and Moist Potato Zlevanka: A Timeless Traditional Dish
๐Ÿ‡ญ๐Ÿ‡ท Croatia /Culture & Society

Crispy and Moist Potato Zlevanka: A Timeless Traditional Dish

From Veฤernji List · () Croatian

Translated from Croatian, summarized and contextualized by DistantNews.

At a glance

In-depth Named sources Context piece
  • A food blogger shared a recipe for a crispy and moist potato zlevanka, a traditional dish made with simple ingredients.
  • The recipe involves preparing the potatoes by washing and drying them thoroughly to ensure a crispy crust.
  • The zlevanka can be served warm as a standalone meal, side dish, or light dinner, often accompanied by sour cream or Greek yogurt.

A food blogger has shared a recipe for zlevanka with potatoes, a traditional dish praised for its crispy exterior and moist interior. The recipe emphasizes thorough preparation of the potatoes, including washing and drying them well, to achieve a perfectly baked and crunchy crust.

If you like simple homemade dishes made from a few basic ingredients, this potato zlevanka is the right choice.

โ€” food blogger @jedem.finoDescribing the appeal of the dish.

The dish is versatile, suitable as a main course, a side to meat, or a light supper. It is best enjoyed warm with a dollop of sour cream or Greek yogurt, and can be garnished with chives or parsley for added freshness.

Ingredients for the zlevanka include 1 kg of potatoes, one medium onion, two eggs, 150 ml of mineral water, 150 ml of yogurt, 10 ml of oil, 10 tablespoons of all-purpose flour, half a packet of baking powder, salt, and pepper. For serving, sour cream, Greek yogurt, or fresh cheese are recommended.

On the outside it is crispy and golden baked, and on the inside soft and juicy thanks to yogurt and mineral water.

โ€” food blogger @jedem.finoHighlighting the texture of the zlevanka.

The preparation involves dicing and thoroughly drying the potatoes, mixing them with chopped onion, beaten eggs, mineral water, yogurt, and oil. Flour, baking powder, salt, and pepper are then added to form a cohesive batter. The mixture is spread into a baking pan lined with parchment paper and lightly greased.

It is excellent as a standalone meal, a side dish with meat, or a light dinner, and it goes best with a spoonful of sour cream or Greek yogurt.

โ€” food blogger @jedem.finoSuggesting serving options.

The zlevanka is baked in a preheated oven at 200ยฐC (392ยฐF) for about 30 minutes, covered with aluminum foil. After removing the foil, the surface is buttered and baked for another 30 minutes at 220ยฐC (428ยฐF) until golden brown and crispy. A ten-minute resting period before cutting is advised.

Wash the potatoes twice and dry them thoroughly with a kitchen towel or paper towels. Do not skip this step because it helps the zlevanka to be nicely baked and crispy.

โ€” Recipe instructionsEmphasizing a key step for achieving crispiness.
DistantNews Editorial

Originally published by Veฤernji List in Croatian. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

More Stories

From Our Blog