When you crave a hearty, filling, and irresistibly crispy South Bohemian feast, ordinary baked potato pancakes just won’t cut it. Forget about boring flatbreads – Kaplice-style cmunda stuffed with golden-fried smoked meat, onions, and fragrant sauerkraut, folded into a crispy sandwich is the absolute top dish that will disappear from the table in no time.
The secret to success lies in thoroughly squeezing out grated potatoes, the right amount of marjoram and garlic, and the perfect combination of tangy sauerkraut with smoked meat.
What you’ll need for generous portions:
For crispy potato pancakes:
- Potatoes: 1 kg (type C or B for boiling)
- Garlic: 3 to 4 cloves (freshly pressed)
- Eggs: 2 pcs
- Marjoram: 1 teaspoon (adds the right flavor)
- Ground caraway: 1 teaspoon
- Salt and freshly ground black pepper: to taste
- Flour or breadcrumbs: as needed to thicken the batter
For the rich meat and sauerkraut filling:
- Onion: 1 large (finely chopped)
- Smoked meat (or bacon, ham): 200 g (diced)
- Sauerkraut: 500 g (lightly chopped)
- Oil or lard: for frying
Step-by-step preparation instructions:
1. Grating and squeezing the potatoes: Peel the potatoes and grate them finely. Let them sit for a while to release water. Then, squeeze the potatoes thoroughly by hand or through a cloth to get rid of excess starchy juice (this will make the pancakes beautifully crispy and prevent them from soaking up too much oil).
2. Seasoning the potato batter: Add pressed garlic, eggs, salt, pepper, ground caraway, and fragrant marjoram to the squeezed potatoes. Mix everything thoroughly.
3. Adjusting the consistency: Add flour or breadcrumbs as needed to achieve a thick batter that holds together well for shaping pancakes and won’t fall apart in the pan.
4. Frying the smoked meat and onion: Heat a little oil in a deep pan and sauté the finely chopped onion together with the diced smoked meat until the onion turns a beautiful golden color. Then set the mixture aside in a bowl.
5. Preparing the sauerkraut: In the same pan, sauté the sauerkraut until it softens and slightly caramelizes. Then mix it with the previously fried onion and smoked meat to create the perfect juicy filling.
6. Frying the crispy cmundas: Shape the potato mixture into thin pancakes and fry them in hot oil on both sides until golden brown and perfectly crispy. Turn them carefully so they don’t tear.
7. Assembling the Kaplice-style sandwich: Place a hot potato pancake on a plate, generously fill it with the prepared warm sauerkraut, onion, and smoked meat mixture. Cover with another crispy potato pancake like a sandwich and serve immediately.
Practical cooking tips for the best result:
- Thoroughly squeeze the potatoes: Removing excess water from grated potatoes is absolutely essential for crispy pancakes that don’t soak up excess fat.
- The power of marjoram and garlic: Don’t skip a generous dose of marjoram and garlic – they give the cmunda its authentic traditional flavor.
- Sandwich style: Serving as a filled sandwich between two potato pancakes keeps the filling nice and warm and makes it easier to eat.
