Bramborák (Czech potato pancake)

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How to make Bramborák (Czech potato pancake)

1. Grate and squeeze potatoes. Coarsely grate the potatoes directly into a clean tea towel, then twist it tightly and squeeze out as much liquid as possible — the drier the potato, the crispier the result. Tip the wrung-out potato into a large mixing bowl.
2. Build the batter. Crush the garlic and add it to the bowl along with the egg, flour, marjoram and salt. Mix everything together thoroughly until you have a cohesive, slightly sticky batter.
3. Heat the pan. Pour a generous layer of oil into a heavy frying pan — enough to come about 3–4 mm up the sides — and set it over a medium-high heat. The oil is ready when a small drop of batter sizzles immediately on contact.
4. Shape and add pancakes. Spoon roughly a quarter of the batter into the pan and flatten it with the back of the spoon into a round about 1–1.5 cm thick. Depending on your pan size, you may need to cook in two batches.
5. Fry first side. Fry undisturbed for 5–6 minutes until the edges look set and a deep golden-brown crust has formed on the underside — lift a corner to check before flipping.
6. Fry second side. Flip the pancake carefully and press it gently flat again. Fry for a further 4–5 minutes until the second side is equally golden and the pancake feels firm rather than soft when you press the centre.
7. Drain and plate. Lift the pancakes onto a plate lined with kitchen paper for a minute to blot excess oil, then serve immediately — bramborák loses its glorious crunch quickly, so eat it straight from the pan.

Safety & hygiene Important

• Hot shallow-frying. The oil in the pan will be very hot throughout cooking. Use a long spatula when flipping to avoid oil splashing onto your hands, and never leave the pan unattended.
• Raw egg in batter. The batter contains raw egg; ensure each pancake is cooked through to the centre (firm to the touch, not squidgy) before serving.