2Start by peeling and finely grating the potatoes. To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible.
32. Mix the Ingredients
4In 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.
53. Heat the Oil
6In a large frying pan, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.
74. Fry the Pancakes
8Spoon 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.
95. Drain & Serve
10Transfer 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.
