Best 3 Bramboracky Czech Savory Potato Pancakes Recipes
Bramboráčky, also known as Czech savory potato pancakes, are a traditional and beloved dish in Czech cuisine. These crispy, golden-brown pancakes are made with grated potatoes, flour, eggs, and seasonings, and are a versatile side dish that can be served with a variety of accompaniments. Whether you prefer them plain, topped with sour cream or apple sauce, or filled with savory ingredients like cheese, ham, or sauerkraut, bramboráčky are sure to satisfy your taste buds. This article presents three mouthwatering recipes for bramboráčky: a classic recipe, a filled recipe with cheese and ham, and a vegetarian recipe with sauerkraut. Each recipe includes detailed instructions, cooking tips, and beautiful photos to guide you through the process of creating these delicious potato pancakes. So, gather your ingredients, put on your apron, and get ready to embark on a culinary journey to the heart of Czech cuisine.
This article also includes a bonus recipe for bramboráčky soup, a comforting and hearty dish that is perfect for chilly days. This soup features chunks of bramboráčky swimming in a flavorful broth, along with vegetables and your choice of meat or vegetarian protein. Whether you serve them as a main course or a side dish, bramboráčky are sure to be a hit with your family and friends. So, scroll down, explore the recipes, and discover the delightful flavors of Czech bramboráčky.
BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)
Bramboracky (bram-bor-atch-key) are traditional pan-fried potato pancakes best accompanied by beer. This is a recipe that my Czech boyfriend and I have fun with often. Potato pancakes are commonly associated with traditional Czech, Ukrainian, Yiddish, German, Hungarian and Polish cuisines, although other cuisines (including those of India and Korea) also have similar potato pancakes.
Provided by Sonya M. Shafer
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 1h
Yield 3
Number Of Ingredients 9
Steps:
- Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
- Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
- Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 94.3 g, Cholesterol 109.5 mg, Fat 11.1 g, Fiber 11.8 g, Protein 15.1 g, SaturatedFat 2.1 g, Sodium 73.8 mg, Sugar 4.4 g
BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)
Steps:
- Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
- Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
- Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels.
- Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
- You can add ham, bacon, or cheese to the pancakes before frying them, if desired. Substitute oregano for the marjoram and cumin seed for the caraway if you prefer. Enjoy them plain, with beer, topped with cheese, or with ketchup or mustard.
PANCAKE - BRAMBORACKY (CZECH SAVORY POTATO PANCAKES) RECIPE - (5/5)
Provided by tinathorn
Number Of Ingredients 9
Steps:
- Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter. Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
Tips:
- Use a box grater with large holes to grate the potatoes. This will create a fluffy texture in the pancakes.
- Squeeze the grated potatoes well to remove excess moisture. This will help the pancakes hold together better.
- Add the flour, eggs, salt, and pepper to the potatoes and mix until just combined. Do not overmix, as this will make the pancakes tough.
- Heat a large skillet over medium heat and add the oil. Drop the potato mixture by rounded tablespoons into the hot oil. Flatten the pancakes slightly with a spatula.
- Cook the pancakes for 2-3 minutes per side, or until golden brown and crispy.
- Serve the pancakes hot with your favorite toppings, such as sour cream, applesauce, or bacon.
Conclusion:
Bramboracky are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With their simple ingredients and easy preparation, they are a great option for busy cooks. The tips provided in this article will help you make perfect bramboracky every time.
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