Clean recipe · cooklikeczechs.com
Authentic Czech Bramborák
Crispy-edged Czech potato pancakes, fried from raw shredded potatoes with lots of garlic and marjoram.
Original recipe: cooklikeczechs.com
- Yield:
- 5 servings
- Prep:
- 20 min
- Cook:
- 20 min
- Total:
- 40 min
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Ingredients
- 1 1/2 pounds potatoes (rather starchy (e.g. Yukon Gold or Russet))
- 2/3 cup hot milk (heated until steaming)
- 1 egg
- 1/2 cup all-purpose flour
- 5 cloves garlic (peeled and pressed or finely grated)
- 1 Tablespoon dried marjoram
- 1 teaspoon salt
- pork lard, for frying (or a neutral oil such as sunflower or canola)
Instructions
- Peel 1 1/2 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 2/3 cup hot milk over them. Add 1 egg, 1/2 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.