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Potato Pancakes

Serves 42 pounds potatoes, peeled1 cup unbleached all-purpose flour2 eggs, lightly beaten2 tablespoons minced garlic (15–20 garlic cloves, peeled)3 teaspoons salt1 teaspoon dried marjoram1 teaspoon caraway seeds½ teaspoon black pepper, freshly groundVegetable oil {pinterest_rich_pins_images} Potato Pancakes {/pinterest_rich_pins_images}

Potato Pancakes

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    Potato Pancakes
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    Ingredients: flour, potatoes, salt, black pepper, garlic, eggs, caraway seeds, and marjoram
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    Grated potatoes
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    Add the flour, eggs, garlic, salt, marjoram, caraway seeds and black pepper, and...
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    ...mix until combined.
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    Heat 2 tablespoons of the oil over medium heat in a large skillet. Using ¼ cup as a measure, drop the dough into the skillet, flatten into ¼-inch-high patties, and fry until golden brown, about 3 minutes per side.

Text, photos and food cooked by Michal Martinek

Dec 2, 2015

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Potato Pancakes

Intensely garlicky and redolent of marjoram, here is a remarkably delicious Czech version of potato latkes. It is an old family recipe that’s very easy to make. I have indelible memories of my grandmother frying up a big pile of them for dinner for my cousins and me when we stayed with her during summer breaks. We loved eating them for breakfast the next day, too—not crispy on the surface anymore, but still perfectly chewy—accompanied by chicory coffee with steamed milk.

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  1. Serves 4
  2. 2 pounds potatoes, peeled
  3. 1 cup unbleached all-purpose flour
  4. 2 eggs, lightly beaten
  5. 2 tablespoons minced garlic (15–20 garlic cloves, peeled)
  6. 3 teaspoons salt
  7. 1 teaspoon dried marjoram
  8. 1 teaspoon caraway seeds
  9. ½ teaspoon black pepper, freshly ground
  10. Vegetable oil

1

Grate the potatoes finely in a large bowl. Add the flour, eggs, garlic, salt, marjoram, caraway seeds and black pepper, and mix until combined.

2

Heat 2 tablespoons of the oil over medium heat in a large skillet. Using ¼ cup as a measure, drop the dough into the skillet, flatten into ¼-inch-high patties, and fry until golden brown, about 3 minutes per side. Dry on paper towels.

3

Continue frying the dough in batches, adding more oil if needed, until you use up all the dough.

Comments


1 reader comment on Potato Pancakes.

Mari said:

Oh yes… garlic, caraway and marjoram in potato pancakes!  YUM! YUM! Much more flavorful than the hash browns or potato pancakes restaurants usually serve.  I like these with Karbanátky (seasoned meat patties with rye bread crumbs) and dill gravy. ——- We would also make big batches of large palačinky (pancakes).  Babi would leave a stack of them on a plate, covered in plastic wrap, for people to help themselves.  Family and friends would take a pancake, sprinkle it with cinnamon-sugar, jam, or lemon juice and powdered sugar—and roll it up.  No need to reheat.  They were delicious and eaten like doughnuts with coffee.

March 20 at 1:03 pm

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