Potatoes are a symbol of the Czech autumn, just like the smell of baked apples or the crackling of wood in the stove. Each region prepares them in its own way. Some places add sausage, others cabbage or even an extra pinch of cumin. But in Vysočina, they have a recipe that has a twist.
Potatoes are one of those foods that we never get tired of. They smell of garlic, marjoram and crunch so that they get dusted before you can put them on the table. And although they are made a little differently in every corner of the country, in Vysočina they have a recipe that has the reputation of a small miracle. Maybe it’s the ones from the field, maybe a piece of smoked meat or the lard it’s fried in. Anyway, once you try this recipe, regular potato pancakes will seem a little boring.
For a video from Zucchini with a recipe for potato pancakes, check out YouTube:
Potatoes from Vysočina
Raw materials:
- 1 kg brambor
- 2 eggs
- 3 cloves of garlic
- 3 spoons of semi-coarse flour
- 1 small onion
- 100 g of smoked meat
- 1 teaspoon marjoram
- 1 teaspoon of salt
- ground pepper to taste
- lard or oil for frying
Procedure:
Peel the potatoes and grate them finely. Let them sit for a while to separate the excess water and then drain it. Add eggs, pressed garlic, finely chopped onion and flour. Finally, stir in the diced smoked meat, salt, pepper and add marjoram. Mix everything to form a thick dough.
Heat the lard in a pan and use a spoon to form smaller patties. Fry them until golden brown on both sides until the edges start to crisp. Allow the finished potato pancakes to drain briefly on a paper towel and serve while still warm, preferably just like that, with a glass of cold beer.
In Vysočina, they care about their potato pancakes. Smoked meat is often added directly to the dough to give each bite a full flavor. Some add crackers, but the base remains the same – honest potatoes, garlic and marjoram. And of course frying in lard, it wouldn’t be the same without it.
