~435 cal · 12g protein · 62g carbs · 16g fat (estimated, per serving)
🍽️
Stack of crisp lacy potato pancakes with marjoram
🇨🇿 Bohemia
Bramboráky belong to Bohemian pubs and grandmothers equally: grated potatoes, garlic, and the essential marjoram, fried in lacy rounds. In Prague they’re beer food; in the countryside, supper — either way, eaten too hot, on purpose.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 3 —
•
2 lbs starchy potatoes, peeled
•
2 eggs
•
4 tbsp all-purpose flour
•
4 cloves garlic, crushed
•
2 tsp — the signature dried marjoram
•
1/2 tsp caraway seeds
•
1/2 cup neutral oil or lard, for frying
Instructions
1
Grate the potatoes finely, salt them, rest 5 minutes, and squeeze out as much liquid as your grip allows.
2
Mix with eggs (or flax), flour, garlic, marjoram, caraway, and pepper into a thick batter.
3
Fry ladlefuls in a well-oiled pan, pressed thin, 3–4 minutes per side until deep gold and lacy at the edges.
4
Drain on paper and salt while hot. Eat immediately — bramboráky forgive nothing that waits — with cold beer or a dollop of sour cream.
Bohemian pub-and-home tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Bohemia. Potato-pancake country, best eaten beside a beer.
🗺️
Czechia. Beer-hall cooking from the heart of Bohemia.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Czechia
Koláče
Soft sweet buns with a dimple of fruit, poppy seed, or sweet cheese filling.