Flavorful, loaded with plenty of garlic and marjoram, and surprisingly easy. We are talking about bramboráky, or cmunda, famous Czech potato pancakes! 


This is a large serving so feel free to use just half of this amount.

  • 1500 g of potatoes
  • 160 g of all-purpose flour
  • 12 cloves of garlic
  • 2 eggs
  • 400 ml of hot milk
  • 2 tsp of salt (or more to taste)
  • 2 tbsp of dried marjoram (Origanum majorana)
  • lard or oil for frying


Peel all the potatoes and grate them with a fine to medium grater plate.

Drain as much water as possible from the potatoes using your hand, colander or even a clean tea towel.

Add the milk and egg and mix all together. Add the flour, your choice of spices, crushed garlic, salt, ground pepper, marjoram and mix.

Heat up a large frying pan with vegetable oil or lard and start frying your potato pancakes – a few at a time. Add just enough batter to make them less than 1 cm thick.

Always mix the potato batter evenly before frying, scoop one ladleful and carefully dump it into the middle of the preheated pan. Using a flat spoon, spread the dough into a 5-6 mm thick pancake about 20 cm in diameter.

Fry on both sides until golden brown with crispy edges.

This should take about two minutes on each side, depending on how deep your oil is (the deeper the oil is the quicker the potato pancakes fry).

Stack up the finished bramboraky on a plate. If you want to save calories and make the pancakes healthier, line them with paper towels to soak up excess fat.

Serve hot with your choice of salad, sausages, or main meal of goulash.

Useful tip:

We highly recommend you fry one small test bramborak patty first, taste it, and if necessary, season the batter to your liking.


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