Czech potato pancakes: A crispy twist on a traditional classic
In the Czech Republic, a variety of dumplings and pancakes made from raw or cooked vegetables are also popular, with the famous dumplings leading the way. However, you can try the Czech version of potato pancakes at home and in restaurants. It's undeniable that this simple composition is impressive.
Potato pancakes are one of the simplest and oldest dishes in our geographical region. The dish originates from peasant cuisine, which relied on home-grown ingredients. Every recipe starts with grating potatoes, but even at this stage, variations can be found—such as in the thickness of the shreds. In each country, potato pancakes taste different, also due to different potato varieties.
Regional differences in potato pancake recipes
Potato pancakes are a dish that is popular in many countries. For instance, in Poland and Germany, they are known as Kartoffelpuffer and are often served with applesauce or sugar, creating an interesting combination of sweet and salty flavors. In Switzerland, they serve Rösti, thicker pancakes made from boiled potatoes, traditionally fried in a pan and served as a side dish. In contrast, French potato pancakes include mushrooms.
Czech potato pancakes are a substantial dinner dish
In Czech potato pancakes, besides the standard ingredients, you'll find unexpected additions such as smoked bacon and milk. Thanks to these, the dish becomes extraordinarily crispy and gains a slightly more intense, savoury flavour.
You can serve these pancakes traditionally with sour cream, but a much more interesting option is to serve them with mushroom sauce or a vegetable stew in the style of French ratatouille.
Recipe for potato pancakes with bacon
For potato pancakes, choose smoked or boiled bacon with a small amount of fat.
Ingredients:
- 1 kilogram of raw potatoes,
- 2 eggs,
- 200 grams of bacon – can be smoked or boiled,
- 140 grams of potato flour,
- 120 millilitres of milk,
- 1 tablespoon of dried marjoram,
- 4 cloves of garlic,
- salt and pepper to taste,
- oil for frying.
Instructions:
- Peel, wash, and grate the potatoes on a medium grater.
- Squeeze out the excess water, then add chopped bacon and finely chopped garlic.
- Also add the flour, milk, eggs, and spices. Mix everything thoroughly and spoon onto a pan with hot oil.
- Fry until golden brown—first on one side, then on the other.
- It's worth draining the ready pancakes of excess oil by placing them on a paper towel.
