Bramboráčky (Czech Potato Pancakes)

About This Recipe

Bramboráčky are the Czech equivalent of rösti or latkes, but with a distinct character: coarser in texture (the potato is not squeezed fully dry), strongly flavoured with garlic and dried marjoram, and traditionally fried in lard rather than oil. They are eaten as street food at Czech Christmas markets (vánoční trhy), at country pubs, and at home as a quick supper. The garlic is not subtle — bramboráčky should smell intensely of it. They are eaten plain, with sour cream, with a simple salad, or in the Czech market tradition, wrapped in paper.

Ingredients

Serves 4

• 800 gfloury potatoes(peeled)
• 2eggs
• 3 tbspplain flour
• 3garlic cloves(minced or pressed)
• 1 tspdried marjoram
• 1 tspsalt
• 0.5 tspblack pepper
• 100 glard or vegetable oil(for frying)

Instructions

1. 1

   Grate potatoes

   Grate potatoes on the coarse side of the grater. Squeeze out about half the moisture in a clean tea towel — keep the mixture slightly wet, not bone dry.

2. 2

   Mix

   Combine grated potato with eggs, flour, garlic, marjoram, salt and pepper. Mix well.

3. 3

   Fry

   Heat lard in a frying pan over medium-high heat. Drop large spoonfuls of mixture and press flat to 1cm thickness. Fry 3–4 min per side until deep golden and crispy at the edges.

   Do not flip too early — let the bottom set and crisp fully before turning.

4. 4

   Drain and serve

   Drain on paper towels. Serve immediately with sour cream or a simple cucumber salad.

Variations

• •

  Add grated smoked cheese to the mixture for a richer version

• •

  Top with sauerkraut and sour cream — a traditional Czech combination

• •

  Smaller versions (bite-sized) served at Czech parties

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Eat immediately — they go soggy quickly. Uncooked mixture keeps 1 hour refrigerated (potato oxidises).

Frequently Asked Questions