Czech twist on potato pancakes: A crispy bacon and milk delight

If you're tired of ordinary potato pancakes, check out this article. We'll show you how Czech prepare this simple dish. It turns out that in the Czech Republic, potato pancakes take on the form of a true masterpiece!

Vegetable pancakes have played a significant role in the cuisine for many years. We no longer make them with potatoes; we increasingly reach for zucchini, pumpkin, and even onions. Today, however, we want to return to the classics—at least in a certain sense. Czech potato pancakes are not so ordinary, after all. Czech prepare them with some unusual additions.

In addition to eggs, flour (this time, potato flour), spices, and potatoes, the Czech Republic adds a bit of smoked bacon and milk. These ingredients elevate our vegetable pancakes to a new level: they are incredibly crispy, slightly saltier, and more prosperous than usual ones. They undoubtedly taste best in a savory form, so instead of adding a sour cream dollop on top, choose a sauce. Maybe chanterelle sauce? After all, the season for these tasty mushrooms will soon start. In any case, we'll leave this decision to you!

Ingredients:

                              
• 2.2 lbs of potatoes
• 2 eggs
• 7 oz of smoked bacon
• 5 oz of potato flour
• 1/2 cup of milk
• 1 tablespoon of marjoram
• 4 cloves of garlic
• Salt, pepper

Preparation method:

1. Peel, wash and grate the potatoes using the small holes of a grater.
2. Add finely chopped bacon, pressed garlic cloves, potato flour, and milk to the grated potatoes. Crack the eggs and season the mixture with marjoram, salt, and pepper. Mix everything very thoroughly.
3. Using a spoon, place small amounts of the prepared mixture into hot oil. Fry the potato pancakes on both sides until golden brown. Drain the excess oil, and they are ready. Enjoy!