Potato Pancakes With Garlic and Marjoram

Peel the potatoes for the potato pancakes and grate them finely into a bowl. Once they release water and starch, pour off the excess liquid but keep the starch settled at the bottom, it holds the pancake together.

Mash the garlic cloves with salt into a paste and add them to the potatoes along with the eggs and flour. Stir into a smooth sticky batter that clings to the spoon.

Stir in the marjoram, freshly ground pepper and a pinch of caraway. Taste the batter and add salt to your liking, the raw mixture should taste bold, as frying softens it a little.

Heat a layer of oil in the pan. Scoop the batter with a spoon and spread it with a turner into thin pancakes, leaving a little space between them.

Fry over medium heat for about 3 minutes per side, until the edges turn golden and the bottom is crisp. Then flip the pancakes and finish frying the other side.

Lay the finished pancakes on a paper towel to soak up the excess fat. Serve them straight from the pan while they are crisp.