Traditional Czech dishes are known for being hearty comfort food. Bramboracky and Cesneka are great examples of this and two personal favorites that are easy to make at home. Both can be found in most Czech restaurants, and bramboracky are also sold as delicious street food here in Prague.
- Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, and optional marjoram and caraway seeds.
- Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
- Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.
- 2 tablespoons Butter
- 6 cloves garlic crushed
- 1 piece White Onion diced
- 3 cups Chicken Stock
- Salt to taste
- Chopped Parsley for garnish
- Croutons for serving
- Shaved Parmesan optional
Melt butter in a stock pot.
Sweat onions until soft.
Add garlic and sauté until soft.
Add potatoes and roast briefly in the pot.
Add stock and simmer for 20 minutes.
Season with salt and pepper.
Top with chopped parsley.
Lindsay G. is the Spring 2018 MOJO Blogger in Prague, Czech Republic. She is currently a Junior studying Screenwriting at Chapman University.
Lindsay Gilman is the Spring 2018 CEA MOJO Blogger in Prague, Czech Republic, and is currently studying at Chapman University.