Peel and finely grate the Starchy Potatoes into a large bowl; let the mixture sit a minute and then press or squeeze out some of the excess liquid, reserving any settled potato starch if possible.
Beat the Eggs lightly and add them to the grated potatoes along with a couple of tablespoons of Plain Flour, minced Garlic, a teaspoon (or to taste) of crushed Dried Marjoram, and about a teaspoon of crushed Caraway Seeds.
Season the mixture with Salt and freshly ground Ground Black Pepper, then mix until you have a thick, spoonable batter; if it’s too loose, fold in a little more Plain Flour and let rest 5–10 minutes so the flour hydrates.
Heat a generous knob of Pork Lard in a heavy frying pan over medium–high heat until hot and shimmering.
Spoon portions of batter into the pan and flatten them gently with the back of the spoon into pancakes about 8–10 cm across; cook 3–4 minutes per side, or until deep golden and crisp.
Transfer cooked bramboráky to a paper towel-lined plate to drain and keep warm while you fry the remaining batter.
Serve hot — traditionally on their own or with sour cream, a little sauerkraut, or a squeeze of lemon — and enjoy the crisp exterior and tender, garlicky interior.
