Feb 07, 2012
I am a full-blooded Czech and this is exactly how we always make the potato pancakes (called "bramboraky" or "cmunda").
Traditionally these are fried in lard - it adds that extra flavor but I doubt many would try that. When I make them at my home here in America, I just use regular vegetable oil.
Few pointers: Don't skip or substitute the marjoram, I actually add way more then just a pinch. Also add lots of pepper and especially salt. Potatoes tend to soak up the salt flavor quite a bit. Lets face it, this is not a healthy meal to begin with, so you might as well make it right. Like Sonya recommends, fry up and taste the first pancake, it should have a nice salty/garlicky flavor. Even tho I've made these many times, it usually takes me more then one trial pancake to get the flavor right.
When my mom made these, it was the one time we didn't actually have a sit down family dinner. We would just sneak them right when they were done and she ate as she was making them. They just taste the best when they're nice and hot right out of the frying pan!
—PETRAK28
