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These crispy Czech potato pancakes, known as Bramboráky, are a delightful breakfast or brunch. Made with grated potatoes and seasoned with garlic and marjoram, they are perfectly complemented by a side of sweet apple sauce.
Peel and grate the potatoes using the coarse side of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess liquid as possible. This step is crucial for crispy pancakes.
In a large bowl, combine the squeezed grated potatoes, all-purpose flour, egg, minced garlic, dried marjoram, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat until shimmering. Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon to form pancakes about 3-4 inches in diameter.
Fry the potato pancakes for 4-6 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning while ensuring they cook through.
Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more vegetable oil to the skillet as needed.
Serve the hot Czech Potato Pancakes immediately with a generous side of apple sauce.
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