Side Recipes

Potato Pancakes Bramboraky

4 servings (about 8 pancakes)

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. Read More

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Tom the ChefPublished: 4.27.2026

Side Recipes

Vegetarian

30 min.

2/5

711 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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My Amazing Potato Pancakes Bramboraky

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.

My Secret to Perfect Potato Pancakes Bramboraky: Let the Batter Rest!

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.

Choosing and Preparing the Best Potatoes for Bramboraky

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.

Getting the Batter Just Right for Savory Pancakes

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.

My Two-Step Frying Technique for Crispy Potato Pancakes

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.

The Perfect Seasoning: Why Garlic and Marjoram are Essential

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.

How I Serve and Garnish My Potato Pancakes Bramboraky

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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Potato Pancakes Bramboraky

4 servings (about 8 pancakes)Tom the ChefPublished: 4.27.2026 ☆☆☆☆☆0x(write a review)👁333x

30 min.

2/5

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Ingredients:

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Potato pancakes:

2 LB of potato - peeled (Any potatoes will work, but it's best to use large ones, e.g., Russet potatoes.)

1 onion - peeled and finely chopped (medium size)

1 cup of all-purpose flour

2 eggs

2 cloves of garlic - peeled and grated (or pressed)

2 TBSP of marjoram - dried

1 TSP of salt

¼ TSP of pepper - ideally freshly ground

12 TBSP of frying oil (any kind) (adjust if needed)

Optional final touch (select one or combination):

salt

pepper - ideally freshly ground

Optionally: cheese of your choice - shredded

Optionally: sour cream

Optionally: scallion (green onion) - chopped

Optionally: tomatoes - diced

Tools:

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1x Peeler

1x Box Grater of Food Processor wt Shredder Attachment (fine openings)

1x Large Mixing Bowl (8 QT +)

1x Small Hand Grater or Garlic Press

1x Silicone Spatula

1x Disher (4 FL OZ disher or ladle)

1x Large Fry Pan or Sauté Pan (preferably nonstick)

1x Turner

1x Cooling Rack (optional)

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated

Calories 711 Protein 12.2 g Fat 43.7 g Saturated fat 4.1 g Carbohydrate 70.7 g Sugars 3.5 g Fiber 8.7 g Sodium 454 mg Cholesterol 93 mg

Vegetarian

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Potato Preparation:

Let’s start the preparation of Potato Pancakes Bramboraky.

1.1.

Briefly rinse potatoes under cold water and then peel.

1.2.

Shred the potatoes into a large mixing bowl. Using the smaller sized holes is a great option — you will get a finer consistency.

2.Batter for Potato Pancakes Bramboraky:

2.1.

Add to the larger mixing bowl:

1 medium onion – finely chopped

1 cup of flour

2 large eggs

2 cloves of garlic – grated

2 TBSP of dried marjoram

1 TSP of salt

¼ TSP of ground pepper

Thoroughly stir together with spatula until nicely combined.

2.2.

Let it rest on the counter for 30 minutes (up to 1 hour).

Note:

Water released by the potatoes will be beneficial for potato pancakes consistency and flavor.

3.Pan Fry:

Tip:

Work in batches (to speed up the process, use 2 fry pans at the same time).

3.1.

Thoroughly stir the batter right before you start pan frying to make sure that all ingredients are nicely incorporated.

3.2.

Preheat the fry pan on medium-high heat with 3 TBSP of frying oil.

3.3.

Place 2 scoops of the batter (about 4 oz each) on a pan within even distance between them (easiest is to use a 4 oz disher to do so).

3.4.

Do not press yet. Pan fry the round scoop for about 2 minutes.

3.5.

Then, flip and press with a turner to create nice pancakes (to about ⅜” thick). Pan fry until nicely brown (about 3 minutes).

3.6.

Flip again and press with turner one more time to reach final thickness about ¼”.

3.7.

Optionally top with shredded cheese, and pan fry until nicely brown (about 1 – 2 minutes).

3.8.

Remove to a cooling rack and let rest for about 1 minute to drain excess oil.

4.Final Touch & Serving of Potato Pancakes Bramboraky:

4.1.

Generously salt and pepper.

4.2.

Optionally, top with sour cream, chopped spring onion and diced tomatoes.

Place cooked and cooled potato pancakes on the half-sized baking sheet, let fully cool, and then freeze. After frozen, put into a dated zipper storage bag, and put back into the freezer. Your pancakes for up to 6 months will be good for preheating in a pan (without the necessity of previous defrosting).