About this recipe: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.
4 large potatoes
3 cloves garlic, crushed
salt and black pepper to taste
1 pinch dried marjoram
2 teaspoons caraway seeds
1 tablespoon milk
3 tablespoons plain flour
225ml oil for frying
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Method Prep:30min › Cook:30min › Ready in:1hr
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.
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 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.
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.