Czech Potato Pancakes (Bramboraky)

About This Recipe

Bramboráky are the beloved potato pancakes found at Czech festival stalls and home kitchens alike, made from a batter of grated raw potato, flour, egg and a generous amount of garlic and marjoram — the marjoram in particular is what gives bramboráky their distinct, slightly earthy aroma that separates them from other European potato pancakes like latkes or rösti. A pinch of cumin seed, sometimes added to the batter in Czech households, brings a warm, slightly peppery note that pairs naturally with the garlic. The grated potato needs to be squeezed of excess liquid before mixing, otherwise the batter turns runny and the pancakes won't crisp properly in the pan. Fried in a generous layer of oil until deeply golden and crisp at the edges while staying soft in the middle, bramboráky are traditionally eaten on their own as a snack or alongside goulash, though a dollop of sour cream or a spoon of tomato relish alongside is also common at home.

Ingredients

Serves 4

• 900 grusset potatoes(peeled and grated)
• 1egg
• 0.33 cupall-purpose flour
• 4 clovesgarlic(minced)
• 1.5 tspdried marjoram
• 0.5 tspcumin seeds
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 0.5 cupvegetable oil(for frying)
• 0.5 cupsour cream(for serving)

Instructions

1. 1

   Grate and drain the potatoes

   Grate potatoes on the coarse side of a box grater, then squeeze firmly in a clean kitchen towel to remove as much liquid as possible.

   Skipping this step is the number one reason bramboráky turn out soggy instead of crisp.

2. 2

   Make the batter

   In a bowl, combine drained potatoes, egg, flour, garlic, marjoram, cumin seeds, salt and pepper. Mix until evenly combined.

3. 3

   Heat the oil

   Heat about 3mm of oil in a heavy skillet over medium heat until shimmering.

4. 4

   Fry the pancakes

   Spoon portions of batter into the pan, flattening slightly with the back of a spoon. Fry 3-4 minutes per side until deeply golden and crisp at the edges.

5. 5

   Drain and keep warm

   Transfer to a paper towel-lined plate to drain excess oil. Keep warm in a low oven while frying the remaining batter in batches.

6. 6

   Serve hot

   Serve immediately with sour cream on the side.

Variations

• •

  Add finely grated onion to the batter for extra sweetness and moisture balance.

• •

  Make a gluten-free version using a 1:1 gluten-free flour blend in place of all-purpose flour.

• •

  Top with smoked salmon and extra sour cream for a more indulgent version served as a light meal.

Storage

Best eaten fresh and hot. Refrigerate leftovers up to 2 days and reheat in a dry skillet or oven to re-crisp; microwaving makes them soft and greasy.

Frequently Asked Questions