Authentic Czech Bramborák

Crispy-edged Czech potato pancakes, fried from raw shredded potatoes with lots of garlic and marjoram.

Course Main Course, Side Dish

Cuisine Czech

Keyword bramboráky, czech bramboráky, czech potato pancakes

Prep Time 20

Cook Time 20

Total Time 40

Servings pancakes

Calories 189kcal

Peel 1 ½ pounds potatoes and grate them finely on the small holes of a box grater.
Tip the grated potatoes into a strainer and press out the liquid. Discard the liquid.
Put the potatoes in a bowl and pour ⅔ cup hot milk over them. Add 1 egg, ½ cup all-purpose flour, 5 cloves garlic, 1 Tablespoon dried marjoram, and 1 teaspoon salt, and stir into a thick, spreadable batter.
Heat a stainless steel pan over medium to medium-high heat. Add enough pork lard, for frying or oil to coat the base, and let it get hot.
Stir the batter, scoop a ladleful into the pan, and spread it into a thin round about ¼ inch (5–6 mm) thick and up to 8 inches (20 cm) across.
Fry for about 2–3 minutes per side, flipping once the edges turn golden, until golden brown on both sides.
Stack on a plate, blot with a paper towel if you like, and serve hot.

The batter should be thick but spreadable, not runny; add a little more flour if it is too thin.
Fry one small test pancake first, then adjust the garlic, marjoram, and salt.
Keep pancakes thin and no wider than 8 inches (20 cm) so they are easy to flip.
Stainless steel or cast iron browns best. Heat the pan, then the fat, and fry only once the fat is hot.
Serve hot; they turn chewy as they cool. Fridge up to 3 days; freeze up to 2 months; reheat in a hot oven to re-crisp.