Instructions

Follow the steps and taste along the way.

1. Grate the potatoes

   Finely grate the potatoes into a large bowl. Work quickly so they do not darken unnecessarily; do not pour off the liquid they release.

   

2. Season the potato mixture

   Add the egg, flour, pressed garlic, marjoram, salt, and black pepper to the potatoes. Mix thoroughly; the mixture should be thick and hold its shape on a spoon.

   

3. Heat the pan

   Heat about half of the oil in a large pan over medium-high heat. The oil should be hot but not smoking.

   

4. Fry the pancakes

   Spoon the mixture into the pan in generous spoonfuls, then spread each into a thin pancake about 10 cm in diameter. Fry for 2 to 3 minutes on each side until golden brown; add the remaining oil as needed.

   

5. Serve hot

   Let the finished potato pancakes drain briefly on a wire rack or paper towel. Serve while still warm, when the edges are crisp and the center remains soft.