Bramboracky Czech Savory Potato Pancakes 16 Recipes

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TRADITIONAL CZECH BRAMBORACKY



Traditional Czech Bramboracky image

Make and share this Traditional Czech Bramboracky recipe from Food.com.

Provided by Nathaniel B.

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • Whisk 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 frypan over medium-high heat; the oil should be about 6mm 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.

Nutrition Facts : Calories 831.5, Fat 57.6, SaturatedFat 8, Cholesterol 93.5, Sodium 60.2, Carbohydrate 70.4, Fiber 8.7, Sugar 3, Protein 11.7

PANCAKE - BRAMBORACKY (CZECH SAVORY POTATO PANCAKES) RECIPE - (5/5)



pancake - Bramboracky (Czech Savory Potato Pancakes) Recipe - (5/5) image

Provided by tinathorn

Number Of Ingredients 9

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

Steps:

  • 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.

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