Crispy Potato Pancakes | Classic Recipe with Garlic

Peel and finely press the garlic. Grate two-thirds of the potatoes coarsely and one-third finely. Lightly squeeze the grated potatoes to remove excess water. Add eggs, salt, pepper, garlic, marjoram, flour, and milk, and mix everything into a smooth batter.

Heat a portion of the lard in a pan over medium heat. Using a ladle, place some batter into the pan and flatten it into a pancake. Fry the potato pancakes until golden brown and crispy on both sides. Reduce the heat if necessary to prevent burning.

If the batter is too thick, it can be thinned with a little more milk or the collected potato water. You can vary the amount of garlic according to your taste and the intensity of the cloves. It's best to fry the first pancake as a test, taste it, and season with salt, marjoram, or garlic if needed. Don't skimp on the lard – the pancakes should float in the hot fat so they cook evenly and absorb less fat.