Ingredients
Other
Method
Peel 6 raw potatoes and shred them finely with a box grater.
Transfer the shredded potatoes to a colander and squeeze out excess water they have released.
Put the squeezed potatoes in a bowl and pour 2/3 cup hot milk over them. Add 1 egg, 1/2 cup all-purpose flour, 5 cloves pressed garlic, 1 Tablespoon dried marjoram, and 1 teaspoon salt. Stir until combined. The potato batter should have a semi-fluid consistency.
Heat the fat in a non-stick frying pan over medium-high heat (about 2 tablespoons per pancake). Quickly stir the potato batter before frying, scoop up a ladleful, and carefully pour it into the center of the pan. Using the flat side of the spoon, spread the batter into a ¼ inch (5-6 mm) thick pancake about 6-8 inches (15-20 cm) in diameter.
Fry each potato pancake for about 2-3 minutes on both sides. Once the edges start to turn golden, flip the pancake with a flat spatula.
Arrange the finished Bramboráky pancakes on a plate. If you want to save calories and make the pancakes healthier, line them with paper towels to soak up excess fat.