Bramborák (Czech Potato Pancake) with Courgette and Fresh Marjoram
We may handle herbs perfectly from basil to hyssop, but we usually use Czech marjoram only dried, as in times of shortage. Let's change that! This recipe makes the crispiest bramboráky you have ever tasted, with fresh marjoram playing the main role. Once you try bramborák with courgette and fresh marjoram, you will certainly agree with Hanka Michopulu.
Prep: 30 min
Cook: 20 min
Servings: 4
Energy: 296 kcal per serving
Method
01.
Peel the potatoes and coarsely grate them into a large bowl. Cut the courgette in half lengthways and use an inverted teaspoon to scoop out the seeds from the centre.
02.
Then coarsely grate the courgette into the bowl with the potatoes. Add salt and leave to stand for 10 minutes. Afterwards, drain off the excess liquid through a sieve – ideally squeeze it out a little more with your hands or using a ladle. This will make the mixture drier and the bramborák crispier.
03.
Add the egg, marjoram, garlic, salt and pepper to the grated courgette and potatoes. Finally, sprinkle in the breadcrumbs, using enough to make the mixture rather thick and firm rather than runny.
04.
Heat the oil in a frying pan, add a ladleful of the mixture and spread it out with the back of a spoon into as thin a layer as possible (about 1 cm). Fry the pancakes on both sides until golden and crispy.
