Side Recipes
Side Potato Pancakes Bramboráčky
4 servings (about 5 – 6 portions per person)
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. Read More
Side Recipes
VegetarianDairy-free
Before You Start
Let’s talk about important parts of the recipe before you start…
My Favorite Side Potato Pancakes Bramboráčky
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!
Shredding the potatoes to the right consistency
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.
Resting the batter so water releases
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.
Pan frying temperature and oil
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.
The flipping and pressing technique
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.
Resting on a cooling rack to drain
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.
The final seasoning touch
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!
Side Potato Pancakes Bramboráčky
4 servings (about 5 – 6 portions per person)Tom the ChefPublished: 6.13.2026
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Ingredients:
Click any ingredient to learn moreSide Potato Pancakes Bramboráčky:
2 LB of potatoes - peeled
1 onion - peeled and finely chopped
1 cup of all-purpose flour
2 of large eggs
2 cloves of garlic - peeled and grated
2 TBSP of dried marjoram
1 TSP of salt
¼ TSP of ground pepper - ideally freshly ground
¾ cup of frying oil (any kind) (adjust if needed)
Final Touch:
salt (adjust if needed)
pepper (adjust if needed)
Tools:
Click any tool to learn more1x Chef’s knife
1x Peeler
1x Box Grater
1x Disher
1x Turner
1x Cooling Rack
Nutrition per 1 Serving:(recipe split into 5 servings)
EstimatedCalories 573
Protein 9.8 g
Fat 35.4 g
Saturated fat 3.3 g
Carbohydrate 56.5 g
Sugars 2.8 g
Fiber 6.9 g
Sodium 363 mg
Cholesterol 74 mg
VegetarianDairy-free
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 preparation of side potato pancakes bramboráčky!
1.1.
Briefly rinse potatoes under cold water and then peel.
1.2.
Shred the potatoes into a large mixing bowl.
Note: Using the smaller-sized holes is a great option — you will get a finer consistency.
2.Batter:
2.1.
Add to the larger mixing bowl:
1 medium onion – finely chopped
2 LB potatoes
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 a spatula until nicely combined.
2.2.
Let it rest on the counter for 30 minutes (up to 1 hour).
Important: Water released from the potatoes will benefit the potato pancakes’ consistency and flavor (do not dispose of the water).
3.Pan Fry:
Before you start:
- Thoroughly stir the batter right before you start pan frying to make sure that all ingredients are nicely incorporated.
- Work in batches (or to speed up the process, use 2 or more fry pans at the same time).
3.1.
Preheat the fry pan on medium-high heat with ¾ cup of frying oil.
3.2.
Place 6 – 8 scoops of the batter (about 1 – 1 ½ FL OZ each) on a pan at an even distance between them (easiest is to use a 1 or 1 ½ FL OZ disher to do so).
3.3.
Do not press yet. Pan fry the round scoop for about 2 minutes.
3.4.
Then, flip and press with a turner to create nice pancakes (to about ⅜” thick).
3.5.
Pan fry until nicely browned (about 3 minutes).
3.6.
Flip again and press with the turner one more time to reach the final thickness of about ¼”.
3.7.
Remove it to a cooling rack and let it rest for about 1 minute to drain excess oil.
3.8.
Repeat with the remaining batter.
4.Final Touch and Serving Side Potato Pancakes Bramboráčky:
4.1.
Generously salt and pepper.
4.2.
Serve as a side dish or as an appetizer.
Popular questions
How do I ensure my Side Potato Pancakes Bramboráčky stay crispy and golden during pan frying without getting soggy?
As the author of this recipe, I highly recommend that you let the batter rest so the potatoes release their water, which actually benefits the consistency and flavor, but make sure you thoroughly stir the batter right before you start pan frying. Using the correct amount of frying oil and following my pressing technique ensures a beautiful golden finish. Removing them to a cooling rack to drain excess oil is the final secret to a truly crispy side dish or appetizer, enhanced perfectly by the garlic and dried marjoram. Note that a modification not part of the recipe could be adding cheese, but my authentic Side Potato Pancakes Bramboráčky recipe is perfect exactly as written!
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