My traditional Potato Pancakes Bramboraky are wonderfully crispy, savory pancakes and a true Czech classic. My recipe is very easy to follow and uses one simple, unique rule that makes all the difference: letting the batter rest! This step, which is different from most other recipes, guarantees the perfect consistency and flavor for your bramboraky. Loaded with garlic and marjoram, these easy potato pancakes are perfect as a main course or a delicious side dish.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Hello! I’m here to share my personal recipe for Potato Pancakes Bramboraky. I know you’re going to love them. Great potato pancakes are actually very easy to make if you follow one simple rule I’ve discovered – you must let the batter sit at room temperature before frying. This allows the batter to release liquid. Yes, I know this rule is totally different than what you can learn from other recipes, but trust me, it will make your life so much easier! This step is the key to my traditional bramboraky. These savory pancakes are fantastic as a main dish, or you can serve them as a side (just leave off the optional toppings). I can’t wait for you to try my favorite Czech recipe.
This is the most important part of my entire Potato Pancakes Bramboraky recipe, and it’s what sets it apart. Many people will tell you to drain the potatoes immediately, but I do the exact opposite. After I mix my grated potatoes with the onion, flour, eggs, garlic, marjoram, salt, and pepper, I let the entire batter rest on the counter for 30 minutes, or even up to an hour. You will see water being released by the potatoes, and this is a good thing! I find this liquid is actually beneficial for the final consistency and flavor of the potato pancakes. When you’re ready to fry, just give the batter a thorough stir to incorporate everything again. This simple step is my secret to the best, easy potato pancakes and guarantees that traditional bramboraky texture.
For my Potato Pancakes Bramboraky, the potato is the star. While the recipe notes that any potatoes will work, I find it’s always best to use large, starchy potatoes, like Russet potatoes. These give you the best texture for crispy potato pancakes. The preparation is simple but key. You’ll start with about 2 pounds of potatoes. First, I give them a brief rinse under cold water and then peel them completely. Then comes the grating. I use a box grater or a food processor with a shredder attachment, but here’s a tip: I use the smaller sized holes. Using the fine openings on your grater gives the grated potatoes a much finer consistency, which I love for this Czech recipe. This fine shred helps bind the savory pancakes together and creates that classic, dense-yet-crispy bite.
The batter for my Potato Pancakes Bramboraky is all about bold, hearty flavors. This isn’t a sweet pancake; it’s a truly savory pancake. After I’ve grated my potatoes, I add all the other ingredients right into that same large mixing bowl. This includes one medium onion that I’ve chopped finely, a full cup of all-purpose flour, and two large eggs, which act as our binder. But the real heart of this traditional bramboraky flavor comes from two key ingredients: garlic and marjoram. I use 2 peeled and grated (or pressed) cloves of garlic and 2 full tablespoons of dried marjoram. Don’t be shy with the marjoram; it’s essential for that authentic Czech recipe flavor! Finally, I season it with 1 teaspoon of salt and ¼ teaspoon of freshly ground pepper. I just stir it all together with a spatula until it’s nicely combined, and then, of course, I let it rest.
I have a specific way I fry my Potato Pancakes Bramboraky to get them perfectly brown and crispy every time. I work in batches and sometimes even use two pans at once to speed things up. First, I preheat my nonstick fry pan on medium-high heat with about 3 tablespoons of frying oil. Once it’s hot, I use a 4 oz disher or ladle to place 2 scoops of the batter onto the pan, leaving space between them. Now, here’s the first step: do not press them yet. I let that round scoop pan fry for about 2 minutes. Then, I flip the scoop and then I press it down with a turner to create a nice pancake shape, about ⅜-inch thick. I let that side fry until it’s nicely brown, which takes about 3 minutes. Finally, I flip the pancake one more time and press it again with the turner to get to its final thickness of about ¼ inch. This two-step pressing and flipping method is how I get those perfectly crispy potato pancakes with a tender inside. If you want to add cheese, I do it on this last step and let it fry for another 1-2 minutes until it’s all melted and delicious.
I can’t talk about my Potato Pancakes Bramboraky recipe without focusing on the seasoning. The flavor profile of traditional bramboraky is defined by two ingredients: garlic and marjoram. In my recipe, I call for 2 cloves of grated garlic and 2 tablespoons of dried marjoram. This might seem like a lot of marjoram, but it is absolutely the signature flavor of this Czech recipe. It’s an earthy, slightly sweet, and aromatic herb that pairs perfectly with the sharp garlic and the starchy grated potatoes. This combination is what makes these savory pancakes so comforting and unique. Of course, we also use salt and pepper in the batter, but the garlic and marjoram are the soul of the dish. I also make sure to sprinkle them with more salt and pepper right after they come out of the pan.
Once my Potato Pancakes Bramboraky are fried to golden-brown perfection, I move them to a cooling rack for just about 1 minute. This helps drain any excess oil and keeps them crispy. The first thing I do, right away, is generously season them with a little more salt and freshly ground pepper. This final touch makes the flavors pop. Now, you can eat these easy potato pancakes just as they are, and they are absolutely delicious. But, for a full meal, I love to add toppings. My recipe includes several optional toppings you can use. You can add shredded cheese (which you can also melt on top in the pan), a dollop of cool sour cream, some finely chopped scallions (green onions), or even some fresh diced tomatoes. You can select one or use a combination to make these crispy potato pancakes your own!
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