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Bramborák or cmunda is a slice of Czech culinary heaven. Bramboráky are easy to make and even easier to devour, so let us show you how to make this potato delicacy!

Bramboráky can be served as a side dish or a main dish. The basic recipe is really simple and some people prefer to upgrade it wit extra ingrediences like onion, zucchini or ham. However, we like to keep it traditional.

Be sure to also check out more of our traditional Czech recipes!



This is a large serving so feel free to use just half of this amount.

  • 1500 g of potatoes
  • 160 g of fine or semi-coarse flour
  • 12 cloves of garlic
  • 2 eggs
  • 100 ml of milk
  • 3 tsp of salt (or more to taste)
  • 3 tbsp of dried marjoram (Origanum majorana)
  • 2 tsp of ground caraway
  • lard or oil for frying

How to make Bramboráky


Peel the potatoes and grate them finely. Let them rest in a bowl and after 5 minutes squeeze out all the water they release.


Mix in all the ingredients except for the lard/oil.


Heat up the lard in a large pan and form small pancakes in the heated lard. Fry them over medium heat. That is because you want them crispy but they also need some time to fry all the way through and if you fry them too fast the batter will still be raw on the inside.


Flip them when they’re golden and fry also from the other side.


If you eat them why they’re still warm, they will be crispy. Once they cool down and rest a few hours, they will loose their crispiness but they will still be delicious.


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