Method
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1. Prepare the Potatoes
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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.
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2. Mix the Ingredients
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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.
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3. Heat the Oil
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In a large frying pan, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.
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4. Fry the Pancakes
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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.
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5. Drain & Serve
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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.
