This recipe makes large, thin potato pancakes that are crispy and nicely flavored with garlic. Potato Pancakes are served both with meals and as a snack in the Czech Republic.
- 4 large potatoes
- 1/4 cup milk
- 1 clove garlic
- 1 egg
- 4 heaping tablespoons flour
- Pinch of pepper
- 4 tablespoons vegetable oil
- Peel potatoes and grate with a grater.
- Heat milk until hot (be careful not to burn it).
- Squeeze all liquid out of the potatoes with your hands and place them in large bowl.
- Immediately add the hot milk to the potatoes and mix until combined. This prevents them from turning brown.
- Finely mince the garlic or put through press and add to bowl.
- Add the egg, flour, pepper and salt. Stir until all ingredients are combined. The consistency should be more like a thick batter than a dough. Add more milk if it is too thick, or more flour if it is too thin.
- Heat oil in a non-stick skillet.
- For each pancake, pour a ladle full of potato mixture into skillet and spead out until it is about 1/2 inch thick and 7 inches in diameter.
- Cook on each side, turning only once, until golden brown.
- Drain on paper towels