Bramborak is a Czech take on the traditional Jewish latkes. It is super delicious as a stand-alone or as a side dish to goulash or any kind of stew.


4 large Russet potatoes
1 egg
8 medium garlic cloves
2.5 tbs marjoram
4 spoonfuls (regular soup spoons filled as much as they can hold) of white flour – try it with 3 first and then add in the 4th if needed, to make sure that you don’t put in too much flour. The amount depends on the size of your potatoes.

Grate your potatoes and garlic on the fine grater side. You can do this with a food processor as well. Add salt, egg, marjoram and flour into the bowl. Mix well together.

There can be quite some amount of water in your potatoes, which will start to pool in the batter. If you see that happening, carefully separate the water from the batter and spoon it out. (image #3)

Heat up oil in a teflon pan on medium high heat.

Spoon your patties into the pan and flatten them out. You can decide how thick or thin you want to make them. The thinner they are in the pan the crispier they will be once done. They shouldn’t bee too thin and there should be some “meat” inside while the outside and the edges will be crispy. Once they are golden brown on one side, flip them over and fry them until golden brown all over. Transfer to a plate with paper towels to drain the excess oil. Serve right away to maintain crispiness.

First make a couple of test latkes to make sure that they are salty and garlicky enough for your taste. Adjust the batter if needed and proceed to fry the rest of the batch.

This recipe will make about 16 3″ pieces.


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