:max_bytes(150000):strip_icc()/2182633-5aeeb3dc2ae14ad081dcbe0bdb3c58c2.jpg)
Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.
Ingredients
- 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
Directions
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.
Step 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.
Step 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. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
Cook’s Note
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 527 | |
| % Daily Value * | |
| Total Fat11g | 14% |
| Saturated Fat2g | 11% |
| Cholesterol110mg | 37% |
| Sodium74mg | 3% |
| Total Carbohydrate94g | 34% |
| Dietary Fiber12g | 42% |
| Total Sugars4g | |
| Protein15g | |
| Vitamin C98mg | 492% |
| Calcium103mg | 8% |
| Iron5mg | 29% |
| Potassium2163mg | 46% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
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 ‘d 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!
-
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!
-
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!
-
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
-
These were very good and easy! I had to skip the caraway seeds as I didn’t have any but they were still good. I’ll make them often, thanks!
-
These potato pancakes tasted good and different. I give them three stars because they frying is not my preference and the recipe didn’t act like a batter (I scooped my pancakes into the pan). FYI-I tried frying them in nonstick spray, but they were not good that way. Also, the portion size must be huge because I used two large potatoes and came up with about four servings.
-
loved it recipe.
-
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.
-
This was a great potato cake recipe. I served it with my goulash and it was a hit! http://www.southtexascastandblast.com
-
We made them with much ease. We added grated parmesean, which was very good. However, I don’t recommend frying in Canola oil. NOt sure what kind you should use….anyway, Thanks for sharing!
-
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! -
Actually the best way how to enjoy Bramboracky is to finally top them on your plate just with handful of pickled cabbage. The sour one is the best one. And if you enhance the dough with smoked bacon chopped fine (as mentioned in the recipe), you’ ll do no wrong.
-
These were good. Not quite like Jewish latkes – the seasoning gives it a different flavor – but tasty. Like others, I used a tsp. of cumin instead of caraway seeds.
-
These are tasty! I would definitely make again. I used a little more garlic than needed because I love it. Note: I think the measurements are wrong, because I used 2 potatoes and ended up with 6 small-medium pancakes instead of 3 large ones (using 1/4 cup each).
-
Yum. My family thought they were even better served with (whole milk) cottage cheese!
-
Very close to the original traditional potato pancakes … only one comment: that marjoram is a must. Potato pancakes will never taste right without a solid portion of it.
As an option you can add e.g. sliced bacon, ham etc.
I personally like the pancakes thin and almost crepe-size (nice breakfast), some like small and thicker (good with e.g. goulash instead of dumplings). -
Really easy to make, I also added small bits of spinach in some of them and it tasted delicious. Good way to get some greens in.
-
This was really simple to make, and very tasty! Thanks!
-
My Bohemian grandmother used to make these, and I still had her recipe. She used lard, I use a solid shortening, and a hot cast iron fry pan is a must. Draining as much water as you can is important, the water will come to the top of the bowl after you grate the potatoes, also don’t leave a metal grater or metal spoon in the mix, it will turn the mixture green. My recipe is a little different but basically the same. These are definitely better than anything American restaurants try to pass off as potato pancakes.
-
These are delicious.
-
IM EATING IT RIGHT NOW JK I MADE IT
-
IM EATING IT RIGHT NOW JK I MADE IT
-
Pourable? No…but delicious! Added some thyme and diced red bell pepper. Also, keep them thin if you want them cooked in the middle and crispy!
-
Pretty good. I think the heat was probably too high in my oil since the cakes were quite a bit darker than on the photo. (even for the ones that I only fried for 2 minutes per side instead of 3). Will make again.
:max_bytes(150000):strip_icc()/7496452CrispyOvenRoastedBreakfastPotatoesChecJohn2x1-ccde9288a87d45ee99a7542b5ca328de.jpg)
:max_bytes(150000):strip_icc()/Overniht-matzo-bake-mfs_002_2x1-bd5bd4284ee54bcd869785c7a30d7cf9.jpg)
:max_bytes(150000):strip_icc()/Chocolate-Hamantaschen-ddmfs-0091-1x2-1-192d97ccd557431787b6e9a9202371f7.jpg)
:max_bytes(150000):strip_icc()/ALR-8293225-crispy-no-fry-potto-pancake-poppers-hero-2x1-09-cc491667f06d4da1ba14a12d4001e50e.jpg)
:max_bytes(150000):strip_icc()/9262077-eb0f62914b7641709a4a533a94261257.jpg)
Leave feedback about this