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Czech Potato Pancakes
Bramborรกky
Crispy, savory Czech potato pancakes seasoned with garlic and marjoram, a popular dish often served as a side or a main course, especially with beer.
๐ง ์ฌ๋ฃ
- 500 g Starchy potatoes(e.g., Yukon Gold or Russet, about 4-5 medium)
- 80 g All-purpose flour(or ยฝ cup)
- 2 Large eggs
- 2 cloves Garlic(peeled and minced)
- 6 g Salt(or 1 teaspoon)
- 1.5 g Dried marjoram(or 1 tablespoon)
- 3 g Caraway seeds(or 1 teaspoon, lightly crushed)
- 0.5 tsp Black pepper(freshly ground)
- 355 ml Vegetable oil(for frying (e.g., canola or sunflower), or about 1ยฝ cups)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Peel and coarsely grate the potatoes into a large bowl. Transfer the grated potatoes to a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
- 2
Return the squeezed potatoes to the bowl. Add the flour, beaten eggs, minced garlic, salt, marjoram, caraway seeds, and black pepper. Mix until just combined.
- 3
Heat about ยผ inch of vegetable oil in a large skillet over medium heat. The oil is ready when a small piece of batter sizzles immediately.
- 4
Using a ยผ cup measure, scoop the batter and drop it into the hot oil. Flatten the patties slightly with the back of a spoon or spatula to about 1/4-inch thickness.
- 5
Fry for about 3 minutes per side, until golden brown and crispy. Drain the bramborรกky on a paper towel-lined plate.
- 6
Serve hot. They can be enjoyed on their own or with a dollop of sour cream or crรจme fraรฎche.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSqueezing out as much liquid as possible from the potatoes is key to achieving crispiness.
- โDon't overcrowd the pan when frying; cook in batches if necessary.
- โAdjust the amount of garlic and marjoram to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely chopped cooked bacon or ham to the batter for extra flavor.
- Serve with grated cheese or a fried egg on top.