Entree: Czechia – Central Culinary Region – Bramborák (Crisply fried savory potato pancakes flavored with garlic and marjoram)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 10 min

Total 55 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 1 small onion, approx. 4 oz (115 g), finely grated
- 2 large eggs, approx. 3.5 oz (100 g) total
- 3 tbsp (24 g) all-purpose flour
- 3 cloves garlic, minced, approx. 9 g
- 1 tsp (1 g) dried marjoram
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) milk (optional, for slightly looser batter)
- 1/2 cup (120 ml) vegetable oil for shallow frying
- Sour cream or plain yogurt for serving (optional)

Instructions

1. Grate the potatoes and onion into a large bowl. Using a clean kitchen towel or cheesecloth, squeeze out and reserve excess liquid; let the starchy liquid settle for a minute, then pour off clear water and return the starchy sediment to the grated potatoes.
2. Add the eggs, flour, minced garlic, dried marjoram, salt, pepper, and milk if using. Mix until combined; the mixture should hold together but remain loose enough to drop from a spoon. Adjust with a tablespoon of flour or milk if too wet or too dry.
3. Heat a large skillet over medium-high heat and add enough oil to cover the bottom thinly (about 2 tbsp / 30 ml to start). When hot, spoon 2–3 tbsp (30–45 ml) portions of the batter into the pan and flatten gently into rounds about 3–4 inches (7–10 cm) wide.
4. Fry 3–4 minutes per side, until golden brown and crisp, lowering heat slightly if they brown too quickly. Work in batches and add more oil as needed to maintain frying surface.
5. Drain cooked pancakes on paper towels, season lightly with extra salt if desired, and keep warm in a low oven while finishing remaining batter.
6. Serve hot, traditionally with sour cream, a sprinkle of extra marjoram, or alongside sauerkraut.