This traditional pan-fried potato pancake recipe makes six large pancakes. You can add different ingredients like bacon, ham, or cheese before you begin to fry.

Ingredients

• 4 large potatoes
• 3 crushed garlic cloves
• 2 eggs
• 1 tablespoon milk
• 3 tablespoons all-purpose flour
• Oil for frying
• Salt and black pepper to taste
• 1 pinch of dried marjoram (Optional)
• 2 teaspoons of caraway seeds (Optional)

Directions

1. Peel and coarsely grate the potatoes while squeezing out as much liquid as possible.
2. Transfer shredded potatoes to a mixing bowl.
3. Stir in the crushed garlic cloves, salt, and pepper (marjoram and caraway seeds are optional).
4. Beat the eggs with the milk. Add this egg mixture to the potatoes and stir well.
5. Gradually mix in the flour to form a thick but pourable batter.
6. Heat ¼-inch deep oil in a skillet over medium-high heat. Spoon about 1/4 cup of batter into the hot oil while flattening it a bit.
7. Fry the pancake until golden brown, approximately three minutes on each side.
8. Remove and drain on paper towels.
9. Taste the first pancake, adjust the seasoning if needed and repeat the process with the remaining batter.