Savoury Potato Pancakes

    1 hour

    These are a Czech savoury pancake called a 'Bramboracky' (bram-bor-atch-key). Grated potato is combined with garlic, marjoram and caraway seeds before being fried.

    33 people made this

    Serves: 3 

    • 4 large potatoes
    • 3 cloves garlic, crushed
    • 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

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. 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.
    2. 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.
    3. Heat the oil in a frypan over medium-high heat; the oil should be about 6mm deep.
    4. 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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    Reviews in English (26)


    I don´t add milk and they come out wonderful. Be careful with flour as each kind of potatoes needs different amount of it. I mean the content of water in them isn´t the same. The dough must be spreadable easily. You can add some salami cut in pieces or some bacon (cut in pieces and fried before). Love "bramboracky" and all Czechs do!  -  26 May 2012


    Oh Sonya Both my birth parents were from the former Czechoslovakia and we had these Potato Pancakes at least once a week. We loved them. It's wonderful to have the recipe - thank you. Regards Uniii  -  02 Oct 2011


    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 doubt many would try that. When I make them at my home here in America, I just use regular vegetable oil. Few pointers: Don't skip or substitute the marjoram, I actually add way more then just a pinch. Also add lots of pepper and especially salt. Potatoes tend to soak up the salt flavor quite a bit. Lets face it, this is not a healthy meal to begin with, so you might as well make it right. Like Sonya recommends, fry up and taste the first pancake, it should have a nice salty/garlicky flavor. Even tho I've made these many times, it usually takes me more then one trial pancake to get the flavor right. When my mom made these, it was the one time we didn't actually have a sit down family dinner. We would just sneak them right when they were done and she ate as she was making them. They just taste the best when they're nice and hot right out of the frying pan!  -  07 Feb 2012  (Review from Allrecipes USA and Canada)