plátk

Plátk is a traditional Czech and Slovak dish consisting of thinly sliced fried dough, typically served as a side or snack. The name originates from the Czech word *plátek*, meaning "slice" or "thin piece," reflecting its preparation method. The dish is made by slicing a piece of dough, often leftover from baking bread or a similar baked good, into thin, rectangular strips. These strips are then fried in oil until golden and crispy, resulting in a light, airy texture.

Plátk is commonly enjoyed as a standalone snack or paired with various toppings and dips. Popular accompaniments include sweet options like sour cherry compote, apricot jam, or whipped cream, as well as savory choices such as melted butter, garlic sauce, or even cheese. In some regions, it is also served with smoked meats or as part of a larger meal, such as a breakfast spread.

The dish has roots in peasant cuisine, where it was a practical way to use leftover bread. Over time, it became a beloved treat in Central European households, particularly during holidays and gatherings. Plátk is also a staple in Czech and Slovak cafés and bakeries, where it is often sold fresh and hot. Its simplicity and versatility make it a popular choice among both locals and visitors exploring regional flavors.