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!
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
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!
This was an amazing recipe. It immediately caught my eye because my heritage is Czechoslovakian and I have never really explored their cuisine. With this recipe I followed the batter recipe almost exactly except I substituted Cumin and Oregano. I also made my pancakes with a hole in the center and added a poached egg with runny yoke in the hole (the yoke makes a great sauce to bind all the flavors). I threw on some fresh tomatoes and shredded cheese to top of all of this off and garnished with a bit of fresh cilantro. It was truly Deeeeeelish!!! Thanks Sonya.
I followed the recipe exactly, made a sour cream and dill topping, and didn't have any leftovers.
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!
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!
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.
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