Authentic Czech Bramborák
Recipe: https://recipestripper.com/recipes/247f74d1-2a05-4fbf-ab44-e226144f2507
Original source: https://www.cooklikeczechs.com/czech-bramborak-potato-pancake/?sh_kit=c22074b4febcd57d66569f36bd0b2ce18e82891064de5b23c2b51456d51f9e4b
Recipe image: https://www.cooklikeczechs.com/wp-content/uploads/2020/03/authentical-czech-bramborak-recipe.jpg

Crispy-edged Czech potato pancakes, fried from raw shredded potatoes with lots of garlic and marjoram.
Yield: 5
Prep time: PT20M
Cook time: PT20M
Total time: PT40M

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
1. Peel 1 1/2 pounds potatoes and grate them finely on the small holes of a box grater.
2. Tip the grated potatoes into a strainer and press out the liquid. Discard the liquid.
3. 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.
4. 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.
5. 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.
6. Fry for about 2–3 minutes per side, flipping once the edges turn golden, until golden brown on both sides.
7. Stack on a plate, blot with a paper towel if you like, and serve hot.