World Cuisines

Bramboráky

Czechia

The Czech pub pancake: grated potato, marjoram and garlic fried crisp in lard — eaten plain, with sauerkraut, or wrapped around fillings at markets. Ingredients: potatoes, flour, milk, eggs, garlic (much), marjoram (much), salt, pepper, lard for frying.

What it is

The Czech pub pancake: grated potato, marjoram and garlic fried crisp in lard — eaten plain, with sauerkraut, or wrapped around fillings at markets. Ingredients: potatoes, flour, milk, eggs, garlic (much), marjoram (much), salt, pepper, lard for frying. Recipe: 1) Grate potatoes fine; squeeze out liquid. 2) Mix with flour, egg, milk, crushed garlic and marjoram into a pourable batter. 3) Ladle into hot lard; spread thin. 4) Fry until lacy and deep gold on both sides. Serve: hot from the pan at festivals, or beside roasted meats. Flavor: garlicky, herb-flecked, crisp. History: bramboráky are the frugal pride of the potato belt (in Moravia called cmunda); the marjoram is non-negotiable and every region measures garlic by the head. See also: Svíčková, Vepřo Knedlo Zelo.

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