Bramboráky

Raw potatoes are finely grated and mixed with garlic, dried marjoram, egg and a little flour. Petra Kupská’s family recipe also adds hot milk after pressing out the potato liquid. The batter is spread into thin rounds and fried on both sides in pork lard or neutral oil, producing crisp edges. Some households omit the milk.^[1]

The pancakes can be eaten hot on their own as a snack or supper. Smaller bramboráčky accompany beef goulash in Czech pubs. A South Bohemian version, cmunda po Kaplicku, folds a pancake around smoked meat and sauerkraut. Other variations mix smoked pork or sausage into the batter.^[1]