I love making Side Potato Pancakes Bramboráčky because they are simply the best. These crispy and golden delights use fresh potatoes, garlic, and dried marjoram in a perfectly mixed batter. Through careful pan frying in frying oil, this side dish transforms into a mouth-watering appetizer that you will absolutely adore.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
Welcome to my kitchen! I am thrilled to share my authentic Side Potato Pancakes Bramboráčky with you. This crispy, golden creation is a comforting classic that hits the spot every single time. By combining finely shredded potatoes, plenty of grated garlic, and a heavy hand of dried marjoram into a rich batter, we achieve incredible flavor. The pan frying process uses just enough frying oil to give each side dish or appetizer that perfect crunch. You will see why this is the best potato recipe ever!
I always emphasize the importance of potato preparation when creating my Side Potato Pancakes Bramboráčky. After briefly rinsing the potatoes under cold water, I peel exactly 2 pounds of potatoes. Then, using a box grater, I shred the potatoes directly into a large mixing bowl. Note that using the smaller-sized holes is a great option because you will get a finer consistency. This makes the batter much more cohesive when we later add our chopped onion, fresh eggs, flour, garlic, and dried marjoram. The resulting side dish will be incredibly crispy and beautifully golden after pan frying in the proper amount of frying oil, serving as the ultimate appetizer for your guests. Proper preparation is truly the key to success.
Let me tell you about resting the batter for my authentic Side Potato Pancakes Bramboráčky. Once I mix the shredded potatoes, one cup of flour, two large eggs, two cloves of grated garlic, two tablespoons of dried marjoram, one finely chopped onion, one teaspoon of salt, and a quarter teaspoon of ground pepper, I let it rest on the counter for 30 minutes, or up to 1 hour. This is vital because the water released from the potatoes will actually benefit the consistency and flavor of the batter, so do not dispose of the water. This step ensures that the pan frying process in frying oil yields a beautifully golden and wonderfully crispy side dish or appetizer.
Let’s talk about the exact pan frying step for these amazing Side Potato Pancakes Bramboráčky. I preheat my large fry pan or sauté pan on medium-high heat with three-quarters of a cup of frying oil. Right before cooking, I thoroughly stir the batter again to make sure all the potatoes, garlic, and dried marjoram are nicely incorporated. Working in batches, I place 6 to 8 scoops of the batter, about one to one and a half fluid ounces each, on a pan at an even distance. Easiest is to use a disher to do so. This side dish will eventually become perfectly crispy and stunningly golden, creating a fantastic appetizer that everyone will love.
For my Side Potato Pancakes Bramboráčky, the flipping and pressing technique is exactly how I get them so crispy and golden every single time. I pan fry the unpressed round scoop of batter, packed with potatoes, garlic, and dried marjoram, in the hot frying oil for about 2 minutes. Then, I flip and press with a turner to create nice pancakes to about three-eighths of an inch thick. After pan frying until nicely browned, about 3 minutes, I flip again and press with the turner one more time to reach the final thickness of about one-quarter inch. It makes the perfect side dish or appetizer for any meal.
A crucial final touch for my Side Potato Pancakes Bramboráčky is properly using a cooling rack to finish the process. After pan frying the batter of potatoes, garlic, and dried marjoram in frying oil until they are perfectly golden and deeply crispy, I carefully remove them from the pan. I place them onto a cooling rack and let them rest for about 1 minute to drain excess oil. This ensures the side dish remains crunchy and not greasy at all, making it the absolute best appetizer you can possibly serve.
After everything is done, the final touch for my Side Potato Pancakes Bramboráčky is the seasoning. Even though the batter already contains salt, potatoes, garlic, and dried marjoram, it is important to generously salt and pepper the cooked pancakes right after they finish draining on the cooling rack. Since they just finished pan frying in the frying oil, the hot surface absorbs the seasoning perfectly, keeping them crispy and golden. Whether you serve this as a side dish or an appetizer, this final step elevates the flavor immensely!
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