Czech Bramborák Potato Pancakes with Herb Butter

About This Recipe

Bramborák is a savory Czech potato pancake made from finely grated raw potato bound with flour, egg, garlic and marjoram, then fried in a hot pan until the edges turn deeply crisp while the center stays soft and slightly chewy. It's sold at markets and festivals across the Czech Republic and is just as commonly made at home as a quick, satisfying dinner on its own. Marjoram is the defining herb here, used far more often in Czech cooking than in most other cuisines, and it gives bramborák its distinctive savory, slightly floral aroma that separates it from other European potato pancakes like latkes or rösti. Getting the grated potato dry enough before mixing is essential — squeezing out excess liquid keeps the batter from turning watery and helps the pancakes crisp properly rather than steaming in the pan. A final pat of fresh herb butter, melted over the hot pancake right as it comes out of the pan, adds richness and a fresh herbal lift that plays well against the crisp, garlicky potato. Bramborák is substantial enough to eat on its own, though it's sometimes topped with sauerkraut or served alongside a simple salad.

Ingredients

Serves 4

• 1 kgrusset potatoes(peeled and finely grated)
• 4 clovesgarlic(minced)
• 1egg
• 0.5 cupall-purpose flour
• 1.5 tspdried marjoram
• 1.5 tspfine sea salt
• 0.5 tspblack pepper
• 0.5 cupvegetable oil(for frying)
• 4 tbspbutter(softened)
• 2 tbspchopped fresh chives or parsley

Instructions

1. 1

   Drain the potato

   Squeeze the grated potato firmly in a clean kitchen towel to remove as much liquid as possible.

2. 2

   Mix the batter

   Combine drained potato, garlic, egg, flour, marjoram, salt and pepper into a thick, cohesive batter.

   The batter should hold together loosely on a spoon — if it seems too wet, squeeze the potato harder or add a touch more flour.

3. 3

   Fry the pancakes

   Heat oil in a wide skillet over medium-high heat. Spoon portions of batter into the pan, flattening slightly, and fry 3 to 4 minutes per side until deeply golden and crisp.

4. 4

   Make the herb butter

   While the pancakes fry, mash softened butter with chopped chives or parsley and a pinch of salt.

5. 5

   Serve immediately

   Drain fried pancakes briefly on paper towels, then top each with a small pat of herb butter while still hot so it melts over the surface.

Variations

• •

  Add finely grated onion to the batter for extra sweetness and moisture, a common home variation.

• •

  Top with warm sauerkraut for a tangier, heartier version often found at Czech markets.

• •

  Make smaller, bite-sized pancakes for a party appetizer, adjusting frying time down slightly.

Storage

Best eaten fresh and hot; leftovers keep refrigerated for 1 day and can be reheated in a dry skillet or oven to regain some crispness, though they won't be quite as good as fresh.

Frequently Asked Questions