Bramboráky
Crispy Czech potato pancakes with garlic and marjoram, fried in oil until golden brown.
Ingredients
- potato600 g
- egg2 pcs
- wheat flour70 g
- milk100 ml
- garlic3 cloves
- marjoram1 tsp
- oil3 tbsp
- salt1 to taste
- black pepper1 to taste
Instructions
Peel the potatoes and grate them finely, then transfer to a sieve or cheesecloth and squeeze out the excess liquid thoroughly.
Heat the milk almost to a boil and pour it over the squeezed potatoes, then stir.
Add the eggs, flour, minced garlic, marjoram, salt and black pepper to taste.
Mix thoroughly until you get a smooth, thick batter with the consistency of thick sour cream.
Heat the oil in a skillet over medium heat.
Spoon or ladle the batter into the skillet and immediately flatten it with a spatula into thin rounds about 15–18 cm in diameter and 4–5 mm thick.
Fry for 2–3 minutes on each side until golden brown and crispy, flipping with a spatula.
Transfer the finished bramboráky to a plate lined with paper towels to absorb excess oil, and serve immediately while hot.
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