Crispy Homemade Potato Pancakes | Traditional Recipe

Peel and crush the garlic. Grate two-thirds of the potatoes on a large-holed grater, and the remaining one-third finely. Gently squeeze out the grated potatoes to remove excess moisture. Add the eggs, salt, pepper, garlic, marjoram, flour, then pour in the milk. Mix the mixture thoroughly.

In a pan, heat a portion of the lard over medium heat. Using a ladle, spoon the mixture into the pan and form pancakes. Fry the potato pancakes on both sides until golden brown and crispy. If necessary, reduce the heat to prevent the dough from burning, but ensure it cooks through thoroughly.

If the mixture seems too thick, thin it with a little milk or the liquid squeezed from the potatoes. You can adjust the amount of garlic to your taste, depending on how intense a flavor you desire. It's worth frying the first potato pancake as a taste test to check the seasoning, and if needed, add more salt, marjoram, or garlic. Don't skimp on the fat: the potato pancakes will be truly delicious and evenly cooked if fried in plenty of hot fat. This way, they absorb less fat than if you were to fry them in only a little oil.