Syrian Jewish Potato Pancakes

Ingredients

In the Syrian Jewish adaptation of Bramboráky, we incorporate Middle Eastern flavors and spices to create a distinct taste. The addition of cumin, coriander, parsley, and mint gives the dish a unique aromatic profile. The original Czech dish is typically served with sour cream or applesauce, but in Syrian Jewish cuisine, we often pair these potato pancakes with tahini sauce or a tangy yogurt dip. This adaptation reflects the culinary traditions and preferences of the Syrian Jewish community. We alse have the original recipe for Bramboráky, so you can check it out.

• 4 large potatoes, peeled and grated 4 large potatoes, peeled and grated
• 1 small onion, grated 1 small onion, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped 2 tablespoons fresh mint, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 4 tablespoons all-purpose flour 4 tablespoons all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. 2.
   In a large bowl, combine the grated potatoes, grated onion, minced garlic, parsley, mint, cumin, coriander, salt, and black pepper.
3. 3.
   Add the beaten eggs and flour to the potato mixture. Mix well until all the ingredients are evenly combined.
4. 4.
   Heat vegetable oil in a large skillet over medium heat.
5. 5.
   Take a spoonful of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil.
6. 6.
   Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
7. 7.
   Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. 8.
   Repeat the frying process with the remaining potato mixture, adding more oil to the skillet as needed.
9. 9.
   Serve the Syrian Jewish Potato Pancakes hot, with tahini sauce or a tangy yogurt dip.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve crispy pancakes.
• Fresh herbs — Use fresh parsley and mint for the best flavor. Finely chop them to evenly distribute their aroma throughout the pancakes.

Tips & Tricks

• For extra flavor, you can add a pinch of ground cinnamon or ground cardamom to the potato mixture.
• Serve the pancakes immediately after frying to maintain their crispiness.
• If you prefer a spicier kick, you can add a dash of cayenne pepper to the potato mixture.
• Experiment with different dipping sauces such as harissa or a spicy tomato chutney.
• Leftover pancakes can be reheated in a toaster oven for a quick and delicious snack.

Serving advice

Serve the Syrian Jewish Potato Pancakes as a main course accompanied by a fresh salad or as an appetizer alongside other Middle Eastern mezze dishes. Drizzle them with tahini sauce or a tangy yogurt dip for added creaminess.

Presentation advice

Arrange the Syrian Jewish Potato Pancakes on a platter, garnished with fresh herbs such as parsley and mint. Serve them with a dollop of tahini sauce or yogurt dip on the side for dipping.