Traditional recipes

Czech potato pancakes recipe

Czech potato pancakes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Potato cakes

These traditional Czech potato pancakes are called Bramboracky (bram-bor-atch-key), and are best accompanied by beer. You can enjoy this as a nibble as is, or serve with roasted meat as a potato side dish.

25 people made this

IngredientsServes: 3

  • 4 large potatoes
  • 3 cloves garlic, crushed
  • salt and black pepper to taste
  • 1 pinch dried marjoram
  • 2 teaspoons caraway seeds
  • 2 eggs
  • 1 tablespoon milk
  • 3 tablespoons plain flour
  • 225ml oil for frying

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the grated potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram and caraway seeds.
  2. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
  3. Heat the oil in a frying pan over medium-high heat; the oil should be about 5mm deep. Spoon about 60ml of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on kitchen paper. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Suggestion

You can add ham, bacon, or cheese to the mixture before frying them, if desired. Substitute oregano for the marjoram and cumin seed for the caraway if you prefer. Enjoy them plain, with beer, topped with cheese, or with ketchup or mustard.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (25)

by Petra Vítu Kozbiel

I am a full-blooded Czech and this is exactly how we always make the potato pancakes (called "bramboraky" or "cmunda").Traditionally these are fried in lard - it adds that extra flavor but I doubt many would try that. When I make them at my home here in America, I just use regular vegetable oil.Few pointers: Don't skip or substitute the marjoram, I actually add way more then just a pinch. Also add lots of pepper and especially salt. Potatoes tend to soak up the salt flavor quite a bit. Lets face it, this is not a healthy meal to begin with, so you might as well make it right. Like Sonya recommends, fry up and taste the first pancake, it should have a nice salty/garlicky flavor. Even tho I've made these many times, it usually takes me more then one trial pancake to get the flavor right.When my mom made these, it was the one time we didn't actually have a sit down family dinner. We would just sneak them right when they were done and she ate as she was making them. They just taste the best when they're nice and hot right out of the frying pan!-07 Feb 2012

by ggarratt

These were excellent potato pancakes! I often find that recipes call for too many eggs for the amount of potato but this one was just right. I substituted oregano for the marjoram, left out the caraway seeds (I didn't have any) and added in some onion powder. They were light, crispy and delicious with some apple sauce. Thanks Sonya!-07 Apr 2010

by angelbrandi

These were fantastic. I've always wanted to try potato pancakes, and I came across this recipe. I cut my potatoes into chunks and grated them with a rotary grater into a bowl of cold water and let it soak for half an hour. I also added onion salt to mine.The flavor is great and mine were light and fluffy. This is a keeper-29 Jul 2010


Czech potato pancakes, old school -- anyone know a recipe/method?

I served a New Year's dinner last night to ten of my favorite old socialists, and one of them, a Czech gentleman in his late eighties, fondly remembered the potato pancakes his landlady made for him back in Prague. He described how she made them right on top of the stove, not in a pan but on the hot surface of stove itself, patting out the pancakes with her hand. He said the resulting pancakes were fluffy and delicious.

I am confused. Are these the Czech Bramboraky? Those use grated potatoes and flour, so could not possibly be "fluffy." Is it possible that this gentleman's landlady, who was cooking in wartime after all, did not have many potatoes and grated them very fine and mixed in more flour than was normal? Or is there an entirely different recipe I should be looking for?

FYI, the dinner I made was a parade of comfort food: individual yorkshire puddings made with the beef drippings and leftovers from Christmas dinner, a cassoulet, salad with pomegranate seeds, and two desserts: a steamed Christmas pudding (Cooking Light's cranberry-orange one) and tangerine chocolate tart (from Eating Well).


    1. Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
    2. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
    3. Heat the oil in a skillet over medium-high heat the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels.
    4. Taste the first pancake and adjust the seasoning if necessary repeat with remaining batter.
    5. You can add ham, bacon, or cheese to the pancakes before frying them, if desired. Substitute oregano for the marjoram and cumin seed for the caraway if you prefer. Enjoy them plain, with beer, topped with cheese, or with ketchup or mustard.

    This will satisfy your Cesky Pancake cravings!! I love the blend of garlic & herbs in this recipe. Very good & tasty! one time i switched it up by adding chopped bacon and shredded cheese - with side of ketchup was very delicious!!

    I followed the recipe exactly, made a sour cream and dill topping, and didn't have any leftovers.

    Easy and Yummy! Everyone in the family really liked. I placed left over cakes in the fridge and ate cold the next day. They were good too!

    I used to love getting potatoes pancakes with apple compote and thick sour cream at this one Russian Restaurant in New York, which I miss so much. I've tried many recipes and mixes, but couldn't get the taste, texture and crisp. I would use onions and it would always come out a little too moist and dense. Thank you! I finally got crisp potato pancakes, flavorful with the caraway seeds and marjoram. We decided to use this liquid creme fraiche that we had in fridge instead of milk. Served it with some homemade rum spiced apple compote and a nice blonde beer . I really dug the caraway seed flavor it added, and as you mentioned the beer! Oh I thought I ɽ share this with you since you mentioned Korea and potato pancakes, my mom would make it with green onions, shredded carrots and dried cod. Yum!

    These were fantastic. I've always wanted to try potato pancakes, and I came across this recipe. I cut my potatoes into chunks and grated them with a rotary grater into a bowl of cold water and let it soak for half an hour. I also added onion salt to mine.The flavor is great and mine were light and fluffy. This is a keeper.

    I am a full-blooded Czech and this is exactly how we always make the potato pancakes (called "bramboraky" or "cmunda"). Traditionally these are fried in lard - it adds that extra flavor but I doubt many would try that. When I make them at my home here in America, I just use regular vegetable oil. Few pointers: Don't skip or substitute the marjoram, I actually add way more then just a pinch. Also add lots of pepper and especially salt. Potatoes tend to soak up the salt flavor quite a bit. Lets face it, this is not a healthy meal to begin with, so you might as well make it right. Like the submitter recommends, fry up and taste the first pancake, it should have a nice salty/garlicky flavor. Even tho I've made these many times, it usually takes me more then one trial pancake to get the flavor right. When my mom made these, it was the one time we didn't actually have a sit down family dinner. We would just sneak them right when they were done and she ate as she was making them. They just taste the best when they're nice and hot right out of the frying pan!


    Ingredients

    • 1 kg of potatoes
    • 3 cloves garlic, crushed
    • salt and black pepper to taste
    • 2-3 tbsp of dried marjoram
    • 2 eggs
    • 2 tbsp of milk
    • 120 g of all-purpose flour
    • about 150 ml of oil (for frying)
    • chopped sausage/salami (optional)

    Bramboráky Recipe &ndash Instructions

    1. Peel and grate the potatoes.
    2. Squeeze out as much liquid from grated potatoes as you can and put the shredded potatoes to a mixing bowl.
    3. Stir in the crushed garlic, salt, pepper, marjoram, and salami (if you like).
    4. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
    5. Heat the oil to medium-high heat (the oil should be about 1/4-inch deep), and fry the pancake until golden brown (about 3 minutes on each side).
    6. Drain on paper towels. You can taste the first pancake and adjust the seasoning.
    7. You can serve bramboráky with ketchup on the side.

    Bramboráky are one of the typical dished of Czech Cuisine.

    Bramboráky Recipe Youtube Video:

    Try also Czech Goulash with our Authentic Czech Goulash Recipe.


    How to Make Award-winning Potatoes pancakes (zemiakové placky)

    Potatoes pancakes (zemiakové placky). Potato pancakes (zemiakové placky, or also called haruľa) are very popular in Slovakia. Potato pancakes, draniki, deruny, latkes, raggmunk or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. An easy recipe for one of popular Slovak dishes, Potato Pancakes (Zemiakove placky) with Garlic dip (cesnakova omacka).

    These rustic, crispy potato pancakes belong to the traditional Slovak cuisine. They consist of a thick batter made with grated potatoes, eggs, flour, and a variety of spices. FOTORECEPT: Tradičné zemiakové placky – Tradičné, voňavé placky, na ktoré sa vždy teší celá rodina.

    Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, potatoes pancakes (zemiakové placky). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

    Potatoes pancakes (zemiakové placky) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Potatoes pancakes (zemiakové placky) is something which I’ve loved my whole life.

    Potato pancakes (zemiakové placky, or also called haruľa) are very popular in Slovakia. Potato pancakes, draniki, deruny, latkes, raggmunk or boxties are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasoning. An easy recipe for one of popular Slovak dishes, Potato Pancakes (Zemiakove placky) with Garlic dip (cesnakova omacka).

    To begin with this particular recipe, we have to first prepare a few components. You can have potatoes pancakes (zemiakové placky) using 8 ingredients and 5 steps. Here is how you can achieve it.

    The ingredients needed to make Potatoes pancakes (zemiakové placky):

    1. Get 10 of bigger potatoes.
    2. Prepare 3-4 tablespoons of soft flour.
    3. Get 1 of egg.
    4. Take 3-4 cloves of garlic.
    5. Prepare of salt.
    6. Prepare of papper.
    7. Make ready of thyme.
    8. Prepare of sunflower oil.

    Vždy keď mama robievala zemiakové placky vedeli sme, že niekde na sporáku sa schováva vo veľkom hrnci aj biela fazuľová. Potato pancakes (zemiakové placky, or also called haruľa) are very popular in Slovakia. They are similar to latkes, but are seasoned with marjoram My recipe is easy thanks to my food processor but you can always grate the potatoes and onion by hand. The secret is to drain off the potato juice but.

    Instructions to make Potatoes pancakes (zemiakové placky):

    1. Prepare ingredients..
    2. Peel potatoes and shred them..
    3. Add all other ingredients and mix it. Then let it stay for 15 minutes and mix it again..
    4. Pour oil on the pan and heat it. Place 2 scoops of the mixture on the pan and make pancake shape. Once it is golden brown turn it..
    5. Taste the first one and if needed add more spices to the mixture. The taste should be little bit spicy. Eat it fresh and warm..

    In the traditional slovak cuisine potatoes are a very common ingredient, a "fruit" of the fields where slovakians were used to work… and you find them in many dishes… from the halusky… to sweet dishes …through these pancakes which are considered mainly as a snack but that can be served as side. Pancakes made from grated or mashed potatoes can be found in many recipes of Slavic nations. The mashed potato version in Polish are called tłuczone placki ziemniaczane, in Czech they are kaše bramborové placky, in Hungary they are called burgonyapürével palacsinta in Slovak as zemiakové. Potato pancakes Polish way made with grated potatoes and topped with various sauces or simply salt and sugar. crafts, food and adventures… Polish Potato Pancakes – Placki Ziemniaczane – Potato Latkes. Download Zemiakove placky stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.

    So that is going to wrap it up with this special food potatoes pancakes (zemiakové placky) recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!


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    Easy Bramboraky - Czech Potato Pancakes Recipe

    Here is another great potato dish to accompany fish, pork, eggs. you name it. This recipe brings me back to my childhood when my family would attend friday fish fry and we would order potato pancakes with the all you can eat beer batter cod.

    Potato Pancakes (Bramboraky)

    6 Large Potatoes
    2 cloves of garlic
    2 eggs
    ½ cup flour
    ½ stick of butter (4 tablespoons)
    1 teaspoon salt
    1 teaspoon marjoram

    1. Peel and grate potatoes.
    2. Drain, measuring the amount of potato liquid that was drained off.
    3. Replace drained potato liquid with same amount of milk.
    4. Add beaten eggs, flour, garlic, salt and marjoram into potato mixture.
    5. Melt butter onto griddle or skillet set at medium heat.
    6. Drop generous spoonful of potato batter onto griddle.
    7. Flatten mixture as much as possible without breaking and fry on each side until golden brown.
    8. Serve with sour cream or applesauce.


    • 2 cups mashed potatoes (cooled, unseasoned, about 2 large russet)
    • 2 large eggs (beaten)
    • 1 teaspoon salt
    • 1 to 1 1/2 cups all-purpose flour (or more, as necessary)
    • 4 tablespoons butter
    • 4 tablespoons breadcrumbs (fine, dry)

    In a large bowl, thoroughly combine mashed potatoes, eggs and salt. Add enough flour to form a stiff dough. It will be a little sticky.

    Place a large saucepan of water on to boil. Meanwhile, with floured hands, shape the dough into 1 1/2-inch balls. Cook 10 dumplings at a time by dropping into the boiling water. Return the water to a boil and boil gently for about 12 minutes or until dumplings rise to the surface and test done when pulled apart with two forks. Drain in a colander or on a clean kitchen towel.

    Meanwhile, in a medium skillet, combine butter with bread crumbs and cook until golden brown and crisp. Roll dumplings in this mixture and serve immediately.​​

    Note: Instead of coating the dumplings in buttered breadcrumbs, they can be placed in a roasting pan and glazed with meat drippings from a pork, beef, lamb or veal roast, or roasted chicken.


    Recipe

    Procedure:

    1. Grate potatoes and put them in a mixing bowl

    2. Stir in 2 eggs (beaten with milk), 4 cloves of garlic minced with dried marjoram, salt, pepper

    3. Add 4 tablespoons of flour, stir

    4. Heat cooking oil on a frypan and scoop the mixture on to the pan

    5. Fry until pancakes are golden brown on both sides

    6. Before serving, drain pancakes of excess grease with a paper towel

    Ingredients (for 4 servings):

    500 grams of peeled potatoes

    100 grams of all-purpose flour


    Palačinky

    Traditional Czech palacinky (photo Wikipedia Commons)

    Palačinky most resemble crepes, the large thin circles that many of us think of when we hear the word “pancake”. There’s no raising agent required, and the batter is simple and quick to make. The Czech version is usually made from wheat flour, milk, and eggs and served filled with jam or quark cheese and topped with confectioner's sugar or whipped cream. Czech Cook Book has a recipe here.


    • 4 large potatoes
    • 3 cloves garlic, crushed
    • salt and black pepper to taste
    • 1 pinch dried marjoram (optional)
    • 2 teaspoons caraway seeds (optional)
    • 2 eggs
    • 1 tablespoon milk
    • 3 tablespoons all-purpose flour
    • oil for frying

    Step 1

    Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.

    Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.

    Heat the oil in a skillet over medium-high heat the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary repeat with remaining batter.


    Watch the video: τηγανιτές πατάτες με άλλα κόλπα-έχετε δοκιμάσει έτσι?δεν απορροφούν λάδι French fries CuzinaGias (October 2021).