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Czech potato pancakes (bramboráky) from

Czech Potato Pancakes (Bramboráky)

  • Author: Michal Martinek
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Makes about 7 4-inch pancakes 1x
  • Cuisine: Czech
  • Diet: Vegetarian


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.


  • 1 pound (500 g) starchy potatoes such as Yukon Gold or Russet (about 45 medium potatoes)
  • 1/2 cup (80 g) unbleached all-purpose flour
  • 2 eggs, lightly beaten
  • 2 teaspoons (15 g)  peeled, minced garlic (about 2 garlic cloves)
  • 1 teaspoon (6 g) salt
  • 1 tablespoon (1.5 g) dried marjoram
  • 1 teaspoon (3 g) caraway seeds
  • ½ teaspoon black pepper, freshly ground
  • 1½ cups (355 ml) vegetable oil (canola or sunflower)
  • Sour cream or crème fraîche to serve for topping (optional)


  1. Peel and grate the potatoes coarsely into a large bowl.
  2. Transfer the potatoes to a clean kitchen towel, wrap tightly, and squeeze as much liquid out of them as possible. (Do this over the kitchen sink or a small bowl).
  3. Place the potatoes in a bowl, add the flour, eggs, garlic, salt, marjoram, caraway seeds and black pepper, and mix until combined. Let the batter rest for 5 minutes.
  4. Heat the oil over medium heat in a large 10-inch/25 cm skillet. This takes about 2 minutes; the oil should be 350°F/175°C on a deep-frying thermometer. (TIP if you don’t own a thermometer: Stick a toothpick or a chopstick into the oil—if tiny bubbles appear around it, the oil is ready).
  5. Using ¼ cup (60 ml) as a measure, scoop up the batter and drop it into the skillet.
  6. Flatten into ¼-inch-high patties with the back of a spoon or spatula, and fry until golden brown and crispy, about 3 minutes. Don’t crowd the skillet—I typically fry 3 pancakes at a time. 
  7. Using spatula or tongs, carefully flip the pancakes, and fry for another 2 minutes.
  8. Carefully remove and drain on paper towels. 
  9. Continue frying the pancakes in batches, until you use up all the batter.
  10. Serve immediately. They’re great on their own, but even better with a dollop of sour cream or crème fraîche on top.