Potato Pancakes

Crispy potato pancakes with the buttery aroma of marjoram — a classic Slovak dish. Served hot with sour cream or garlic sauce.

Ingredients

• 1 kg Potatoes
• 1 pcs Onion
• 2 clove Garlic
• 4 pcs Eggs
• 4 tbsp Wheat flour
• 1 tsp Marjoram
• to taste Salt
• to taste Black pepper
• to taste Vegetable oil

Instructions

1. Peel the potatoes and grate them on a fine grater. Place the shreds on a clean kitchen towel and squeeze thoroughly to remove excess moisture — this is the key to achieving crispiness.
2. In a large bowl, combine the grated potatoes, finely chopped onion, garlic pressed through a garlic press, eggs, flour, marjoram, salt, and pepper. Mix well until you have a uniform, thick batter.
3. Heat a sufficient amount of oil in a large skillet over medium heat. The oil should be hot but not smoking.
4. Drop spoonfuls of batter onto the skillet, slightly flattening each portion into a thin pancake. Fry until golden and crispy on one side (about 3–4 minutes), then flip and fry the other side until it reaches the same state.
5. Transfer the finished pancakes to a plate lined with paper towels to remove excess oil. Serve hot with sour cream or garlic sauce.