Bramboracky is a classical pan-friend potato pancake that is typically washed down with a good beer. The below recipe is one that can be tweaked to your liking and is fun to make. Potato pancakes are usually associated with Yiddish cuisine with Ukrainian, German, Hungarian, Indian, Korean and Polish variations. This recipe has a prep time of 30 minutes and cook time of 30 minutes for a total of 1 hour which will yield 3 servings.
Ingredients:
· 1 pinch of dried marjoram
· 2 teaspoons of caraway seeds
· 1 tablespoon of milk
· 3 tablespoons of all-purpose flour
· 2 eggs
· 3 gloves of crushed garlic
· 4 large potatoes
· Salt and pepper
· Oil
Directions:
First, peel and grate the potatoes while squeezing out as much liquid as possible. Then transfer those potatoes to a mixing bowl where you will stir in the marjoram, caraway seeds, garlic, salt and pepper.
Next, beat the eggs with milk and combine the mixture with the potatoes. Then, gradually mix in the flour to form a thick batter. Meanwhile heat the oil in a skillet. The oil should be approximately ¼-inch deep. Next, add ¼ cup of batter into the oil and flatten. Fry this pancake until golden brown (typically 3 minutes). Drain any excess liquid on a paper towel. Make sure to taste this first pancake and make adjustments if necessary.
Other Options
Other options include adding ham, bacon or cheese to the pancake prior to frying. Also, oregano can be substituted for the marjoram and cumin seed for the caraway. These are excellent with beer and topped with cheese or ketchup.