Authentic Czech Bramborák

• servings: Servings: 5 pancakes
• active time: 30 mins
• total time: 36 minutes

Ingredients

6 raw potatoes medium, yellow, e.g. Yukon gold

⅔ cup hot milk

½ cup all-purpose flour

1 egg

5 cloves pressed garlic

1 Tablespoon dried marjoram

1 teaspoon salt

pork lard for frying; or Canola/sunflower oil

Directions

Peel 6 raw potatoes and shred them finely with a box grater.

Transfer the shredded potatoes to a colander and squeeze out excess water they have released.

Put the squeezed potatoes in a bowl and pour 2/3 cup hot milk over them. Add 1 egg, 1/2 cup all-purpose flour, 5 cloves pressed garlic, 1 Tablespoon dried marjoram, and 1 teaspoon salt. Stir until combined. The potato batter should have a semi-fluid consistency.

Heat the fat in a non-stick frying pan over medium-high heat (about 2 tablespoons per pancake). Quickly stir the potato batter before frying, scoop up a ladleful, and carefully pour it into the center of the pan. Using the flat side of the spoon, spread the batter into a ¼ inch (5-6 mm) thick pancake about 6-8 inches (15-20 cm) in diameter.

Fry each potato pancake for about 2-3 minutes on both sides. Once the edges start to turn golden, flip the pancake with a flat spatula.

Arrange the finished Bramboráky pancakes on a plate. If you want to save calories and make the pancakes healthier, line them with paper towels to soak up excess fat.

Notes

SERVING: Serve the Bramboraky pancakes immediately while still warm, when they are beautifully crispy around the edges. The colder the potato pancake, the chewier it will be. Serve on its own as a snack or dinner.

The basic recipe makes about 5 Bramboráky pancakes in an 8-inch size.

I highly recommend you fry one small sample of Bramborák first, taste it, and, if necessary, season the batter to your liking.