🥔 Bramboráky (Czech potato pancakes)

Name: Bramboráky (Czech potato pancakes)
Total time: 40 min
Yield: 4
Cuisine: Czech Republic · Bohemia
Ingredients: 1 kg floury potatoes, peeled; 1 small onion; 4 garlic cloves, crushed; 2 eggs; 4 tbsp plain flour; 2 tsp dried marjoram, salt and pepper; Vegetable oil for frying; 150 g sour cream to serve

Origin: Czech Republic · Bohemia

360kcal

per serving · 200 g

180kcal

per 100 g

8 gProtein4 g / 100 g

18 gFat9 g / 100 g

44 gCarbs22 g / 100 g

Bramboráky are Czech potato pancakes made from raw grated potato bound with egg and a little flour, and seasoned generously with garlic and marjoram. They are pan-fried until the edges are lacy and crisp while the centre stays soft. They are eaten hot on their own or as a side, often with a spoonful of sour cream.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: egg, sour cream

Contains glutenbecause of: flour

Contains dairybecause of: sour cream

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

potatogarliconioneggflourmarjoramsour cream

Recipe

4 servings40 min

Ingredients

1 kg floury potatoes, peeled
1 small onion
4 garlic cloves, crushed
2 eggs
4 tbsp plain flour
2 tsp dried marjoram, salt and pepper
Vegetable oil for frying
150 g sour cream to serve

Method

Grate the potatoes and onion finely, then squeeze out as much liquid as possible in a clean cloth.
Mix in the garlic, eggs, flour, marjoram, salt and pepper.
Heat a thin layer of oil in a frying pan and spread spoonfuls of the mixture into thin pancakes.
Fry for 3–4 minutes per side until deep golden and crisp, then drain on paper towels.
Serve hot with sour cream.

How to make it lighter

Make the pancakes thin and fry in a non-stick pan with just a film of oil — every extra tablespoon is about 120 kcal.
Bake them on a lined tray at 220 °C, brushed lightly with oil, for a crisp result with much less fat.
Use a small spoonful of sour cream and add a crunchy salad on the side.

History

Potato pancakes spread across Central Europe once potatoes became a staple in the 18th and 19th centuries. The Czech version stands out for its strong garlic and marjoram flavour. Today bramboráky are a fixture of home kitchens, pubs and street-food stalls at Czech fairs and Christmas markets.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →