Recipes contributed by Jiri Dvorak.
According to Jiri's Mom, you shouldn't be shy when it comes to seasoning. So don't skimp on the garlic and savory spices when preparing this delicious comfort food! There are many different variants of bramborák in Czech cuisine. You can add anything that goes well with potatoes, but Jiri suggests avoiding raw meat and fish. For the meat-lover version, add bits of fried bacon or cut-up salami or ham into the bramborák mixture.
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Bramborák (Potato Pancake)
Ingredients (4 servings):
6 large potatoes, pealed
1/4 cup of milk, if necessary
5 cloves of garlic, grated
pinch of salt and pepper
1 tsp. of dried marjoram
3/4 cup of all-purpose flour
about 4 Tbs of oil
1. Grate the potatoes. (Some potatoes tend to be watery, so drain them after grating to avoid dough that's too runny.)
2. Pour warm milk over the grated potatoes to keep them from turning brown (optional).
3. Add in the garlic, egg, salt and pepper, marjoram and mix it all together.
4. Gradually mix in the flour (use just enough for the dough to stick loosely together).
5. Pour part of the mixture onto a hot and well-oiled frying pan (the thickness and size of the pancakes depends on one’s preference).
6. Fry each side of the pancake until golden brown, about 4 minutes per side. After frying, place on paper towels to soak up extra oil.
See note at top off page.