Here’s a Czech version of potato latkes. It’s an old family recipe that’s very easy to make. They’re loaded with garlic, marjoram and caraway seeds.
I have sweet memories of my grandma frying up a big pile of these pancakes, called bramboráky in Czech, for dinner for my cousins and me when we stayed with her during summer school breaks.
We loved eating them for breakfast the next day, too. They were not crispy on the surface anymore, but still perfectly chewy, and so good with chicory coffee with steamed milk.
Other awesome Czech family recipes are my grandma’s potato soups. The first one uses dried porcini mushrooms and root vegetables, and the other one is loaded with sauerkraut.
Do you call them potato pancakes or latkes? Is there ever enough garlic in your food?
Tell me in the comments.Print
Czech version of potato latkes. It’s an old family recipe that’s very easy to make. They’re loaded with garlic, marjoram and caraway seeds.
- 5 1/2 cups peeled yellow potatoes (about 6 medium potatoes)
- 1 cup unbleached all-purpose flour
- 2 eggs, lightly beaten
- 1 tablespoon peeled, minced garlic (about 2 large garlic cloves)
- 2 teaspoons salt
- 1 teaspoon dried marjoram
- 1 teaspoon caraway seeds
- ½ teaspoon black pepper, freshly ground
- Vegetable oil
- Sour cream or crème fraîche to serve (optional)
- Grate the potatoes coarsely in a large bowl.
- Add the flour, eggs, garlic, salt, marjoram, caraway seeds and black pepper, and mix until combined. Add up to 1/4 cup of water if the batter is too thick. Let rest for 5 minutes.
- Heat 2 tablespoons of the oil over medium heat in a large skillet.
- Using ¼ cup as a measure, drop the batter into the skillet, flatten into ¼-inch-high patties, and fry until golden brown, about 3 minutes per side.
- Dry on paper towels. (Note: In the photos in this post, I’m frying the pancakes in my pancake pan and only using 1 tablespoon of batter.)
- Continue frying the pancakes in batches, adding more oil if needed, until you use up all the batter.
- Serve immediately. They’re great on their own, but even better with a dollop of sour cream or crème fraîche.