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• 1 kg Potatoes
• 1 medium chopped Onion
• 2 cloves minced Garlic
• 4 large Egg
• 4 tablespoons All purpose flour
• 1 teaspoon Marjoram
• To taste Salt
• To taste Black Pepper
• For frying Oil

1. Prepare the Potatoes

Start by peeling and finely grating the potatoes. To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible.

2. Mix the Ingredients

In a large mixing bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and black pepper. Stir well until the mixture forms a thick, consistent batter.

3. Heat the Oil

In a large frying pan, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.

4. Fry the Pancakes

Spoon portions of the batter into the pan, flattening each into a thin pancake. Fry until golden brown and crispy on one side, then flip and cook the other side until equally golden and crispy.

5. Drain & Serve

Transfer the cooked pancakes onto a plate lined with paper towels to remove excess oil. Serve immediately while hot, with sour cream, garlic dip, or as a side dish.