Bramboráky: jak je udělat perfektní a co k nim podávat

When you think of bramboráky, těsto z třených brambor, cibule a vajec, které se smaží na pánvi. Also known as bramborové knedlíky, they are one of the most reliable comfort foods in Czech homes—no fancy ingredients, just good potatoes, a bit of onion, and patience. The secret isn’t in the recipe—it’s in the technique. Too much flour and they turn into bricks. Too little and they fall apart in the pan. It’s a balance, and once you get it, you’ll make them every week.

What makes a good bramboráky isn’t just the potatoes. It’s the cibule—finely chopped, not crushed, and fried just enough to sweeten without burning. It’s the vajíčka—enough to bind, not enough to make them eggy. And it’s the tuk—lard or oil? Both work, but lard gives that authentic crispness that sticks to your memory. You don’t need a recipe book. You need to feel the texture of the grated potatoes: they should be wet, not dry, and the mixture should hold together when you press it between your fingers.

People think bramboráky are just a side dish. But they’re the star of many meals. Serve them with kyselé zelí and a dollop of sour cream, and you’ve got a meal that feels like home. Or pair them with a simple vepřové maso and a drizzle of gravy—no need for sauces. Even in summer, when the kitchen is hot, a plate of bramboráky with fresh dill and a cold beer is the only thing you want.

And if you’ve ever made them and they turned out soggy? You probably squeezed out too much liquid. Don’t. The moisture is your friend. Let the potatoes sit, drain a little, but keep that wetness. It’s what makes them steam inside while frying outside. And never flip them too early. Wait until the bottom is golden and crisp—then let them cook the other side just as long. Patience is the real ingredient.

Below you’ll find real recipes, tested by people who make these every Sunday, not just for holidays. You’ll see how to fix common mistakes, what to do with leftover potatoes, and why some people swear by adding a pinch of baking soda. No fluff. Just what works.