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Thanksgiving Sides & Sauces

Potato Pancakes (bramboraky)

4 servings (about 8 pancakes)
Vegetarian Diet, Czech Pan Frying

Great potato pancakes are very easy to make if you follow one simple rule - let the batter sit at room temperature before frying to release liquid. Yes, this rule is totally different than what you can learn from other recipes, but trust me, it will make your life so...

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... much easier! Potato pancakes are great as a main dish or as a side (without optional toppings).

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Chef Tom Chef Tom Founder
March 13, 2024
Potato pancakes (bramboraky) on the plate
  • 30 min.
  • 30 min.
  • 2/5
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Ingredients:

Potato pancakes:

Optional final touch (select one or combination):

Tools:

Directions:

1. Potato preparation:

1.1.

Briefly rinse potatoes under cold water and then peel.

1.2.

Shred the potatoes into a large mixing bowl. Using the smaller sized holes is a great option — you will get a finer consistency.

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Chef Tom Chef Tom Founder

2. Batter:

2.1. Add to the larger mixing bowl:

1 medium onion – finely chopped
1 cup of flour
2 large eggs
2 cloves of garlic – grated
2 TBSP of dried marjoram
1 TSP of salt
¼ TSP of ground pepper

Thoroughly stir together with spatula until nicely combined.

2.2. Let it rest on the counter for 30 minutes (up to 1 hour).

Note:
Water released by the potatoes will be beneficial for potato pancakes consistency and flavor.

3. Pan fry:

Tip:
Work in batches (to speed up the process, use 2 fry pans at the same time).

3.1.

Thoroughly stir the batter right before you start pan frying to make sure that all ingredients are nicely incorporated.

3.2.

Preheat the fry pan on medium-high heat with 3 TBSP of frying oil.

3.3.

Place 2 scoops of the batter (about 4 oz each) on a pan within even distance between them (easiest is to use a 4 oz disher to do so).

3.4.

Do not press yet. Pan fry the round scoop for about 2 minutes.

3.5.

Then, flip and press with a turner to create nice pancakes (to about ⅜” thick). Pan fry until nicely brown (about 3 minutes).

3.6.

Flip again and press with turner one more time to reach final thickness about ¼”.

3.7.

Optionally top with shredded cheese, and pan fry until nicely brown (about 1 – 2 minutes).

3.8.

Remove to a cooling rack and let rest for about 1 minute to drain excess oil.

4. Final touch & serving:

4.1.

Generously salt and pepper.

4.2.

Optionally, top with sour cream, chopped spring onion and diced tomatoes.

Place cooked and cooled potato pancakes on the half-sized baking sheet, let fully cool, and then freeze. After frozen, put into a dated zipper storage bag, and put back into the freezer. Your pancakes for up to 6 months will be good for preheating in a pan (without the necessity of previous defrosting).

About the Author:
Chef TomFounder
# 1
  • Published Recipes: 240
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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