Bramborak

1. 1

   In a skillet heat 2 tablespoons lard or oil. Add sliced onion and reduce heat to low. Cook the onions for about 40 minutes or until caramelized and golden brown. Set aside.

2. 2

   While the onions are cooking, grate the potatoes and put them in a colander to drain. Squeeze out all of the liquid that you can.

3. 3

   In a large bowl, beat the eggs and the milk. Add the flour, farina, caraway seeds, potatoes and caramelized onion. Mix well.

4. 4

   Heat the lard or oil in a large skillet over high heat.

5. 5

   Test the oil first by dropping a small bit of the potato mixture in. If it sizzles and starts to cook your oil is hot enough.

6. 6

   Grab a handful of the potato mixture and patty it out. Gently place each patty into the hot oil and don't over crowd the skillet (none touching).

7. 7

   Fry the patties for 3-5 minutes or until the edges are brown. Turn the patties over for another 3-5 minutes on the other side.

8. 8

   Drain the pancakes on paper towels and season with salt and pepper. Keep them hot in the oven until all are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.