Bramboracky (Czech Savory Potato Pancakes)

Bramboracky (Czech Savory Potato Pancakes)

16
Sonya M. Shafer 5

"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

1 h servings 527 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 527 kcal
  • 26%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 94.3g
  • 30%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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.
  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.
  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.

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.
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Reviews

16
  1. 17 Ratings

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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...

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 ...

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...

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...

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 al...

I followed the recipe exactly, made a sour cream and dill topping, and didn't have any leftovers.

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). ...

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!