Czech recipe
How to make Potato pancakes
bramboráky
All of Czechia, with many local names
Crisp pancakes of grated raw potato, flour and egg, flavoured with garlic and marjoram and fried in fat. They are eaten on their own or as a side dish.
Ingredients
- 1 kg floury potatoes, peeled
- 1 egg
- 3 to 4 tablespoons plain flour
- 3 garlic cloves, crushed
- 1 teaspoon dried marjoram, salt and black pepper
- Lard or oil for frying
Method
- Grate the potatoes finely, put them in a clean cloth and squeeze out as much liquid as you can.
- Mix the potatoes with the egg, flour, garlic, marjoram, salt and pepper into a thick batter. Add a little more flour if it is too wet.
- Heat a thin layer of lard or oil in a frying pan. Spread spoonfuls of batter into thin pancakes.
- Fry for about 3 minutes on each side until golden brown and crisp.
- Drain on kitchen paper and serve hot, on their own or with meat and sauerkraut.
Made it at home? Tick it off and it goes into your kitchen passport.
In the Plzeň area they are called vošouch, in South Bohemia cmunda, and in Těšín Silesia stryk.
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