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- Vošouch, the Pilsen Potato Pancake Fried in Lard
Vošouch, the Pilsen Potato Pancake Fried in Lard
Ingredients
Step by step process
Potato batter
- 1
For a vošouch, peel the potatoes and grate them finely. Let the mass drain in a colander for 10 minutes and squeeze out the excess liquid thoroughly. The drier the base, the crispier the result.
- 2
Mix in the eggs, pressed garlic, marjoram rubbed between your palms, salt and pepper. Dust with flour and stir into a thick batter that slides lazily off a spoon. If it turns out too thin, another spoonful of flour will save it.
Frying
- 3
Heat the lard in a wide pan, it should cover the whole bottom. Ladle in the batter and spread it into pancakes about 15 cm across, or Pilsen-style over the whole pan.
- 4
Fry for 3 to 4 minutes per side until golden and crispy. Let the finished pancakes drain briefly on a paper towel and serve them hot, ideally with a cold lager.
More tips:
Do not let the salted batter sit around, fry it right away. Salt draws water out of the potatoes and the pancakes would soak up too much lard.
A true vošouch is fried in lard and tends to be bigger and thicker than a regular potato pancake. Oil works too, but lard is what gives it the pub flavor.
Finely grated potatoes belong in the batter, a coarsely grated vošouch falls apart in the pan.
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Topic: Czech Cuisine
