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Ingredients
- 1 kg floury potatoes
- 250 g lard for frying
- 100 g plain wheat flour
- 100 ml whole milk
- 5 garlic cloves
- 4 pcs eggs
- 1 tbsp dried marjoram
- 1 pinch black pepper
- 1 tsp table salt
Method
- 1Peel 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 uniform dough.
- 2Heat a portion of the lard in a pan over medium heat. Using a ladle, place some dough 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.
- 3If the dough 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 hot fat so they cook evenly and absorb less fat.
