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Locally known as symunda in south bohemia [ts-mun-dah]Bramboraki are similar to what you know as a latté or rösti, “but less crunchy, more dough-y,” says Evie Harbury.
“in pancake I remember my childhood spent at my grandmother’s mill in southern bohemia. I remember eating them a lot as a small child while wandering around the river and the forest during the summer months. I was rarely without a snack in my hand, and often it was Potato Pancake.
These are absolutely delicious on their own or served with a little sour cream or scrambled eggs on top. They won’t be out of place on a breakfast, lunch or dinner plate. Dress or carry them as they are; These simple and simple pancakes are my favorite way to eat potatoes.”
Potato Pancake (Potato Pancake)
makes:12-14
Material,
800 g potatoes (Yukon Gold or Maris Piper), peeled and grated (not very finely)
3 tablespoons whole milk, heated
1 medium egg, beaten
2 garlic cloves, crushed
2 teaspoon sea salt pieces
2 teaspoons dried marjoram
100 grams plain flour
lard or vegetable oil for frying
freshly ground black pepper
To serve (optional),
sour cream
chopped chives
Crispy Chili Oil
Method,
1. Put the grated potatoes in a strainer and press with your hands or a bowl to drain out any excess liquid. Do not wash out the starch, as it will play an important role in the texture of these pancakes.
2. Immediately add the drained potatoes to a large bowl with the hot milk. mix well; The milk will keep them from oxidizing and turning mushy brown. Add the egg, garlic, salt and marjoram and season with pepper. Stir well to distribute the flavors evenly.
3. Finally, stir the flour until well mixed. Heat a little lard or vegetable oil in a frying pan over high heat. When hot, reduce the flame and add one spoon of potato mixture. Use the back of a spoon to flatten it and spread it out to about 10 centimeters wide and five millimeters thick.
4. Repeat with a few more frying pans, being careful not to overcrowd the pans (you can use two frying pans at once to speed up the process). Cook the pancakes for four to five minutes on each side, until evenly colored. Don’t be tempted to cook them on too high a heat, as the potatoes will not cook.
5. Transfer the cooked pancakes to a plate lined with paper towels to drain off excess lard or oil, then repeat with the rest of the mixture, adding a little more lard or oil to the pan between each batch. You can keep the pancakes warm under a tea towel or reheat them in the oven if you are cooking them in advance.
6. These are best served hot, and I like to eat them with a pinch of sea salt, a spoonful of sour cream, a few chives and some crunchy chili oil. They’re also just as delicious, eaten with your hands as you wander through the garden or woods while embracing your inner child.
As a variation, or if you have some to use, you can also add sauerkraut, or some grated carrots to the mix.
‘My Bohemian Kitchen’ by Evie Harbury (Murdoch Books, £20).