Potato Žganci – A Traditional Slovenian Dish

Potato žganci are a dish known in almost every Slovenian household. Simple yet filling, they have nourished people across Slovenian regions for centuries. Once the everyday food of hardworking farmers, today they’re a dish we happily serve even on festive tables, reminding us of home and tradition.

Although the recipe looks straightforward, each part of Slovenia has its own version, and every cook has their own little trick for making them.

Recipe for Potato Žganci

Ingredients (serves 4)

• 800 g potatoes (starchy varieties – e.g., white potatoes)

• 200 g cornmeal (or a mix with wheat flour)

• 1 teaspoon salt

• 50 g pork cracklings (optional, for topping)

• 2 tablespoons oil or lard

Method

1. Cook the potatoes
   Peel the potatoes, cut them into larger pieces, and place them in a pot with salted water. There should be just enough water for the potatoes to float. Cook for about 20 minutes, until very soft.

2. Mash the potatoes
   Do not drain the water! Mash the potatoes directly in the cooking water with a masher or wooden spoon. You should get a thick potato base.

3. Add the cornmeal
   Sprinkle the cornmeal on top of the mashed potatoes in one pile. Do not stir! Make a small hole in the middle so steam can escape, then let it cook gently on low heat for about 15 minutes.

4. Mix the žganci
   After 15 minutes, slowly start mixing from the edges toward the center, combining the potatoes and cornmeal. Stir just enough to break them into a crumbly texture – žganci should be light and fluffy, not sticky.

5. Adjust the texture
   If too dry, add a little hot water. If too sticky, cook a bit longer to let excess moisture evaporate.

6. Topping
   Meanwhile, heat cracklings or oil/lard in a pan. Break the žganci into pieces on a plate and pour the hot topping over them.

Serving Suggestions

Žganci are a versatile dish. Traditionally, they are served with sour milk, whey, or yogurt. They also pair wonderfully with sauerkraut, turnip, goulash, or rich meat stews. For variation, you can add caramelized onions to the topping, or a spoon of sour cream to make the žganci softer and creamier.

Regional Variations of Potato Žganci

👉 Gorenjska (Upper Carniola)
Often served as a standalone dish, topped with lard or cracklings. Locals say they must be “as crumbly as sand.”

👉 Dolenjska (Lower Carniola)
Usually prepared with more flour, making them firmer. Traditionally eaten with sauerkraut or turnip.

👉 Prekmurje (northeast Slovenia)
Famous for buckwheat žganci, but potato versions were also common. Often mixed with cornmeal and served with bograč (a local goulash) or dairy dishes.

👉 Štajerska (Styria)
Žganci were typically a side dish to roasted meats or stews. Sometimes sour cream was added to make them softer and creamier.

Žganci were once considered the food of the hardworking common folk. The saying “Žganci for workers, potica for holidays” shows how everyday food and festive food were separated. Today, we cherish žganci as part of Slovenia’s culinary heritage – whether on a Sunday table or with a glass of sour milk for supper.

FAQ – Potato Žganci

1. How do I keep žganci from sticking together?
Don’t stir the cornmeal at first. Let it cook on the potatoes for about 15 minutes, then mix gently from the outside in until crumbly.

2. What do you serve potato žganci with?
Traditionally with sour milk, whey, or yogurt. They’re also great with sauerkraut, turnip, goulash, or meat stews.

3. Which flour is best for žganci?
Cornmeal is the most common, but you can also use a mix of cornmeal and wheat flour, or add some buckwheat flour for a stronger taste.

4. Why do they sometimes turn out too dry?
If there isn’t enough cooking water left with the potatoes, the mixture will be dry. Simply add a little hot water and mix again.

5. Can potato žganci be reheated?
Yes, although they’re best fresh. If you have leftovers, fry them quickly in a pan with a bit of fat to restore their flavor.