Crispy Czech Potato Pancakes with Garlic and Marjoram

What you need

• 700 g (1 1/2 lb) potatoes, peeled
• 3 cloves garlic, crushed
• 1 tsp dried marjoram
• 1 egg, large
• 40 g (1/3 cup) all-purpose flour
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 100 ml (1/2 cup) lard or sunflower oil, for frying

Method

Restated from the original video

1. 1

   Grate the potatoes into a bowl on the medium holes of a box grater.

2. 2

   Tip the potatoes into a clean tea towel and squeeze out as much liquid as you can, collecting the liquid in a bowl.

3. 3

   Let the liquid stand for 2 min until white starch settles at the bottom. Pour off the water and scrape the starch into the potatoes.

4. 4

   Add the garlic, marjoram, egg, flour, salt and black pepper. Mix well. The batter should be thick and cling together when pressed, not runny. Add a spoonful more flour if it is loose.

5. 5

   Heat the fat in a large heavy frying pan over medium-high heat until shimmering, about 175 °C (350 °F). It should cover the base by about 5 mm (1/4 in).

6. 6

   Spoon in about 3 tbsp of the mixture per pancake and flatten each to a disc about 10 cm (4 in) wide and 1 cm (1/2 in) thick. Fry 3 or 4 at a time.

7. 7

   Fry until the underside is deep golden and crisp at the edges, 3-4 min. Flip once and cook the other side for 3 min.

8. 8

   Drain on paper towels and serve right away, while crisp.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.