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- Crispy potato pancakes with garlic and marjoram
Crispy potato pancakes with garlic and marjoram
Ingredients
Step by step process
Preparing the potatoes
- 1
Peel the potatoes for the potato pancakes and grate them finely into a large bowl.
- 2
Squeeze the grated potatoes lightly with your hands or drain them in a sieve to remove excess water, so the batter does not turn out too runny.
Preparing the dough
- 3
Add eggs, crushed garlic, marjoram, all-purpose flour, salt, and pepper to the potatoes.
- 4
Mix everything thoroughly with a spoon or by hand until the ingredients are combined and you get a thick but still pliable dough that holds together well.
Frying
- 5
Heat a larger amount of the oil in a pan over medium heat so it evenly covers the whole base and heats through well.
- 6
Ladle portions of the batter onto the pan and spread them into thin, even rounds.
- 7
Fry on both sides until golden and crispy, about 3–4 minutes per side, until the edges turn nicely browned and become noticeably crisp.
- 8
Set the finished rounds on several layers of paper towels to soak up the excess fat and keep them nicely crisp.
- 9
Add more frying oil as needed. Let it heat up again before you add the next portion of batter.
Serving
- 10
Garnish with freshly chopped chives for a nice look and an aromatic finish. Serve them warm, on their own or as a side dish to meat or vegetables.
More tips:
For an even more pronounced flavor, you can add a bit of chopped onion or a pinch of caraway seeds to the dough.
They are excellent even cold, for example as a snack on the go.
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