Buy all ingredients right below the recipe
Ingredients
- 1 kg potatoes (type C)
- 2 pcs eggs
- 100 g all-purpose flour
- 50 ml milk
- 3 cloves garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon marjoram
- 100 g lard (for frying)
Steps
- 1Peel and wash the potatoes, then grate them on a large-hole grater. If they release too much liquid, gently squeeze it out.
- 2Add the eggs, flour, milk, crushed garlic, salt, pepper, and crumbled marjoram to the grated potatoes. Mix thoroughly until you get a thick, dumpling-like batter.
- 3Heat the lard in a pan. Once hot, drop spoonfuls of the batter into the pan, then flatten them into round pancakes with the back of the spoon.
- 4Fry the potato pancakes on medium heat until golden brown and crispy on both sides (about 3-4 minutes per side). Transfer the finished pancakes to paper towels to absorb excess fat. They are best served with sour cream.
