Karolina Kurkovas Czech Potato Pancakes Recipes

BRAMBORACKY (CZECH SAVORY POTATO PANCAKES)

Steps:

• 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, 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.

KAROLINA KURKOVA'S CZECH POTATO PANCAKES

Steps:

• Peel the potato and shred it into long strands onto a clean tea towel. Roll up the potatoes in the towel and twist over the sink to extract as much liquid as possible. Place the potatoes in a bowl. Add the garlic, pepper and salt and toss with a fork until mixed. Sprinkle with the flour and toss again.
• Pour enough oil into a large nonstick skillet to cover the bottom and heat until almost smoking. Making 4 pancakes at a time, spoon a tablespoon of the potato mixture into the skillet and flatten into lacy 3-inch rounds with the back of a fork. Fry until crisp and golden brown, 3 to 4 minutes on each side. Drain on paper towels and keep warm while frying the remaining pancakes.

POLISH POTATO PANCAKES

Steps:

• Line a baking sheet with parchment paper then place in a 200° oven. You'll transfer the Potato Pancakes to this baking sheet to keep them warm.
• Lightly beat the eggs in a medium to large bowl then set aside.
• Peel the potatoes and onions then cut into cubes. Add potatoes and onions to a food processor (or blender) and grate. NOTE: if you're using a box grater, peel the potatoes and onions but leave whole to grate.
• After the potatoes and onions are grated drain any excess moisture then add the potato mixture to the eggs. Season with salt and pepper then stir to combine.
• Gradually stir 3-4 tablespoons of flour into the batter to bind it (you want the batter on the thin side).
• Heat 2-3 tablespoons of oil in a large skillet (enough to cover the bottom of the skillet) over medium to medium-high heat until the oil starts to shimmer (NOT smoke). The amount of oil you use will depend upon the size of your skillet.
• Using a 1/4 cup measuring cup scoop the batter into the hot skillet forming the pancakes. Gently spread the batter using the back of the same measuring cup until the thickness of the pancake is about 1/2″.
• Fry 3 minutes or until the bottoms are golden then turn, pressing down on them lightly with a spatula and cook another 3 minutes or until golden.
• Transfer the pancakes to the baking sheet, (optional) lightly blot with paper towels then place in the oven to keep warm while you start the next batch.
• Repeat with the remaining batter until the pancakes are all cooked then serve right away.

DICKIE'S CANAPES

Steps:

• Mix the cheese and butter into a paste. Spread on the baguettes. Place on a pan in a 400-degree oven until sizzling and brown on top.