Instructions
1
1. Prepare the Potatoes
2
Start by peeling and finely grating the potatoes. To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible.
3
2. Mix the Ingredients
4
In a large mixing bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and black pepper. Stir well until the mixture forms a thick, consistent batter.
5
3. Heat the Oil
6
In a large frying pan, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.
7
4. Fry the Pancakes
8
Spoon portions of the batter into the pan, flattening each into a thin pancake. Fry until golden brown and crispy on one side, then flip and cook the other side until equally golden and crispy.
9
5. Drain & Serve
10
Transfer the cooked pancakes onto a plate lined with paper towels to remove excess oil. Serve immediately while hot, with sour cream, garlic dip, or as a side dish.
