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My review
Bramboracky (Czech Savory Potato Pancakes)
Sonya M. Shafer
"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."
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Ingredients
1 h servings 527 calsOriginal recipe yields 3 servings (6 large pancakes)
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Directions
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- 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.
Footnotes
- 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.
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 527 calories; 11.1 g fat; 94.3 g carbohydrates; 15.1 g protein; 110 mg cholesterol; 74 mg sodium. Full nutrition
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Reviews
Read all reviews 2324 Ratings
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Most helpful positive review
2/7/2012
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 do...
Most helpful critical review
11/5/2010
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). ...
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2/7/2012
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 do...
4/7/2010
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 ...
7/29/2010
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 l...
2/17/2010
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...
11/13/2011
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 al...
3/1/2010
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!
11/15/2011
I followed the recipe exactly, made a sour cream and dill topping, and didn't have any leftovers.
10/13/2010
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!
12/5/2011
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!