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Latkes

Taste our traditional Czech "Bramborák". It's delicious with sauerkraut or smoked meat. Czech potato pancakes are a beloved staple with many regional names. You may hear bramborák, vošouch or cmunda and in Slovakia haruľa. The essence is a crisp pan fried cake made from raw grated potatoes, garlic and marjoram that perfumes the kitchen and works as pub food as well as a quick home dinner.

Ingredients:

  • 500 grams potatoes
  • 60 grams all-purpose flour
  • 3 cloves garlic
  • 1 piece chicken egg
  • 1 tablespoon marjoram (dried)
  • 10 milliliters milk
  • 2 pinches salt
  • 2 pinches black pepper (ground)
  • 1 tablespoon rum 40% ABV

Nutrition values (per 100 g):

Energy112 kcal
469 kJ
Protein3,8 g
Carbohydrates20,5 g
- of which sugars1,0 g
Fat1,0 g
- saturated fat0,3 g
- trans fat0,0 g
- monounsaturated fat0,3 g
- polyunsaturated fat0,2 g
- cholesterol28,8 mg
Fiber2,1 g
Salt0,1 g

All nutritional data is approximate and subject to variation based on ingredient choice, brand, and measured amounts.

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Recipe steps:

  1. Scrape, wash and grate the raw potatoes.
  2. We pour the water from the grated potatoes.
  3. Season the grated potatoes with salt and pepper.
  4. Add the eggs, the marjoram, the flour and milk as needed (to keep the dough firm).
  5. Heat the fat or oil in a frying pan and use a spoon to fry the prepared potato mixture, which is spread with a spoon in a frying pan.
  6. We fry the latkes golden from both sides. Serve hot or cold (depending on how we like them).


Tip:

The recipe can be multiplied arbitrarily (multiplying all the ingredients), the quantity given is enough to about 5 Latkes.


Ingredients and balance:
Starchy potatoes are the best choice because they release more starch and help the batter hold. Fresh garlic gives punch, marjoram adds a herbal note and egg with a little flour binds everything together. A splash of milk helps if the mix feels too stiff but it is optional. Season with salt and pepper and fry in oil or lard to get a golden rim.

Technique notes:
Grate the potatoes fine to medium so the mixture stays cohesive. Pour off most of the potato liquid, let the starch settle at the bottom and fold that starch back into the bowl for better structure. If the shreds brown quickly add a few drops of vinegar or lemon juice. Heat the pan to a steady medium high and spread a thin layer of batter since thin cakes turn the crispiest. Fry until deep golden and drain briefly on a rack so they keep their crunch.

Variations and ideas:
The classic uses garlic and marjoram, while a pinch of crushed caraway fits naturally. You can fold in diced bacon or sautéed mushrooms for a heartier take. A summer version works with part grated zucchini which makes the cake lighter. If you prefer to avoid wheat flour, rice flour or potato starch gives a good bind. Baking on a sheet pan brushed with oil is an easy alternative and turning once in the oven keeps both sides crisp. A contact grill or waffle iron creates a fun texture and helps with even browning.

Serving:
Serve with sauerkraut, smoked meat or a ladle of goulash. A dollop of sour cream with chives or a spoon of herbed quark makes a fresher plate. Smaller cakes pair well with soups while a large one stands as a main course. The pancake tastes good cold too, especially with a tangy pickle.

Storage and reheating:
Freshly fried tastes best, yet leftovers keep in the fridge until the next day. Reheat in a dry skillet or in the oven to bring back the crisp edge. The raw mixture does not store well because potatoes thin out and darken, but you can grate them ahead and hold them in cold water for a short time. Squeeze very dry before frying and proceed with the recipe.

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