Instruction

• Prepare the Potatoes 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
• 2
• Mix the Ingredients 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
• 3
• Heat the Oil In a large frying pan, heat a generous amount of oil over medium heat
• The oil should be hot but not smoking
• 4
• Fry the Pancakes 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
• 5
• Drain & Serve 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