Name: Crunchy Garlic Potato Pancakes
Prep time: 31 min
Cook time: 20 min
Total time: 53 min
Yield: 4
Cuisine: Czech
Ingredients: 10 gram Salt; 6 clove Garlic; 100 gram All-purpose wheat flour; 6 gram Black Pepper; 30 gram Rendered Pork Lard; 1 kilogram Type B Potatoes – Side-Dish (Salad) Potatoes; 4 gram Caraway Seeds; 5 gram Dried Marjoram; 150 milliliter Fresh Whole Milk (3.5% Fat); 1 piece Chicken Eggs

Traditional Crispy & Fragrant Potato Pancakes

Step-by-step method

Let’s cook

At a glance

You'll be grating potatoes two ways and frying them thin and crispy in lard over fairly high heat. The key is working quickly — from grating through frying takes about 50 minutes total, and squeezing out excess water, adding hot milk right away, and keeping the batter at the right consistency are what make these pancakes turn out golden and crunchy on the edges.

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Peel the potatoes and garlic

Peel the potatoes, wash and pat them dry. Peel the garlic.

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1 kilogram
Type B Potatoes – Side-Dish (Salad) Potatoes

6 clove
Garlic
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Grate fine and coarse

Grate the potatoes. I use both a fine and a coarse grater, grating half the potatoes finely and the other half coarsely. I like how the fine shreds thicken the batter and help hold the pancakes together, while the coarse shreds give them their crunch.
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Pour over hot milk

Squeeze the excess water out of the grated potatoes and immediately pour over hot milk. This stops the potatoes from turning brown.

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150 milliliter
Fresh Whole Milk (3.5% Fat)

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Season

Season with salt, pepper, caraway, marjoram and crushed garlic, then add the egg.

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10 gram
Salt

6 gram
Black Pepper

4 gram
Caraway Seeds

5 gram
Dried Marjoram

1 piece
Chicken Eggs
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Adjust with flour

Mix the batter, then adjust the consistency with flour. Don't add it all at once — just enough to get the right texture. The batter should pour easily but still be slightly thick.

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100 gram
All-purpose wheat flour
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Heat up two pans

Heat the lard in a large frying pan — ideally in two pans at once, and non-stick ones so the pancakes don't catch. Don't worry, you'll be able to keep up, and it'll actually make the whole process go faster.

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30 gram
Rendered Pork Lard
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Keep it thin

Make the pancakes as thin as possible — the thinner they are, the crispier they'll turn out. Fry them over fairly high heat so they get really crisp.
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Tip:

They taste best fresh and hot. As they cool, they lose their crispiness, but they're still delicious.

Step-by-step method

At a glance

Peel the potatoes and garlic

For this step

Grate fine and coarse

Pour over hot milk

For this step

Season

For this step

Adjust with flour

For this step

Heat up two pans

For this step

Keep it thin

Tip:

Traditional Crispy & Fragrant Potato Pancakes

Ingredients — what you'll need

What's in it?

About this recipe

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