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Czech Bramboráky (Crispy Pan-Fried Potato Pancakes with Wild Marjoram and Garlic)
Bohemia's beloved street snack and pub fare: grated raw potatoes perfumed with fragrant wild marjoram, lots of crushed garlic, caraway, and egg, fried into golden crisp discs.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Floury potatoes, finely grated750 g
- Garlic cloves, crushed to a paste5 clove
- Dried marjoram, crushed between palms1 tbsp
- Eggs2 pc
- All-purpose flour60 g
- Warm milk (prevents potatoes from discoloring)60 ml
- Lard or sunflower oil for frying4 tbsp
- Salt1 tsp
Preparation Steps
1
Grate potatoes finely, squeeze out excess liquid, and immediately pour warm milk over them to maintain bright color.
5 min timer
2
Add crushed garlic, eggs, marjoram, flour, salt, and pepper. Mix into a spreadable batter.
4 min timer
3
Heat lard or oil in a wide skillet. Ladle batter into the pan, pressing thin with the back of a spoon. Fry 3-4 minutes per side over medium heat until deeply golden and crispy at the edges. Drain on paper towels and serve piping hot.
8 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
260
Protein
6.5g
Carbohydrates
32g
Fat
12g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
