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Bramboráky
Crispy, golden-brown Czech potato pancakes made from shredded raw potatoes, infused with garlic and marjoram, and pan-fried to perfection. A popular savory snack or side dish.
ð§ ææ
- 1 kg Starchy potatoes(e.g., Yukon Gold or Russet, about 4-5 medium)
- 120 g All-purpose flour
- 2 large Eggs(lightly beaten)
- 4 cloves Garlic(minced or pressed)
- 2 tbsp Dried marjoram
- to taste Salt
- freshly ground, to taste Black pepper
- 2 tbsp Milk(optional, for texture)
- 150 ml Vegetable oil or lard(for frying)
ðšâð³ äœãæ¹
- 1
Peel the potatoes and grate them coarsely. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Reserve the potato starch that settles at the bottom of the liquid, and add it back to the squeezed potatoes.
- 2
In a large bowl, combine the grated potatoes with minced garlic, dried marjoram, salt, and pepper. Add the lightly beaten eggs and milk (if using). Mix well.
- 3
Gradually add the all-purpose flour to the potato mixture, stirring until a thick but still pourable batter forms. Let the batter rest for 5 minutes.
- 4
Heat vegetable oil or lard in a large non-stick or cast-iron skillet over medium-high heat until shimmering (about 1/4-inch deep).
- 5
Spoon portions of the batter into the hot oil, flattening them into thin pancakes. Fry for about 3-4 minutes per side, until golden brown and crispy.
- 6
Remove the bramboráky from the pan and drain on paper towels. Repeat with the remaining batter. Serve hot.
ð¡ ããã®ã³ã
- âSqueezing out as much liquid as possible from the potatoes is crucial for achieving crispy bramboráky.
- âAdjust the amount of flour to achieve a thick, but not overly stiff, batter.
- âTaste the first pancake and adjust seasoning as needed.
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- Some recipes include finely chopped bacon or salami in the batter for extra flavor.
- Serve with sour cream, sauerkraut, or as a side to goulash.