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.
- Serves 4 and yields about 25 3-inch pancakes or 12 6-inch pancakes
- 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
- 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.