“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.” - by Sonya M.
Ingredients
Adjust Servings
Original recipe yields 6 large pancakes
Directions
- 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.
Nutrition
Amount Per Serving (3 total)
- Calories
- 527 cal
- 26%
- Fat
- 11.1 g
- 17%
- Carbs
- 94.3 g
- 30%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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 carawa..." See morey seeds (I didn't have any) and added in some onion powder. They were light, crispy and delicious with some apple sauce. Thanks Sonya!"
angelbrandi
"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 ..." See moresoak 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"
lysis
"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 t..." See morehe 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!"
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