Serves 6
50 min
Bramborák Se Zelím (Czech Potato Pancakes)
Recipe GLPRb7fc8fe4849efc
Traditional Czech potato pancakes with cabbage, served crispy and golden. These savory flatcakes combine shredded potatoes, eggs, and flour, flavored with caraway and caramelized onions. Pan-fried until the edges are crunchy, they make an excellent main course served warm with sour cream or applesauce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 medium onion, thinly sliced
3/4 cup plus 2 tablespoons lard, vegetable oil, or rendered chicken fat
4 cups shredded potato (about 2 pounds)
2 large eggs
1/4 cup whole milk
1/2 cup all-purpose flour
1/2 cup farina, cream of wheat, or wheat germ
1/4 teaspoon caraway seeds
Salt to taste
Black pepper to taste
Directions
Heat 2 tablespoons of the fat in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until golden and caramelized, about 8–10 minutes. Set the caramelized onion aside and wipe out the skillet (you'll use it to cook the pancakes later).
In a large mixing bowl, combine the shredded potato, eggs, milk, flour, farina, caraway seeds, caramelized onion, salt, and black pepper. Stir until the mixture is well combined and evenly moistened.
Heat the remaining 3/4 cup of fat in the skillet over medium-high heat until shimmering and hot.
Working in batches to avoid crowding, drop spoonfuls or small handfuls of the potato mixture into the hot fat and flatten gently with the back of a spatula into thin pancakes, about 3–4 inches wide.
Fry each pancake for 4–5 minutes per side until the edges are golden and crispy and the center is cooked through. Work in batches so each pancake has room to brown properly.
Transfer the cooked pancakes to a paper-towel-lined plate to drain. Serve warm with sour cream or applesauce.
