Potato Pancakes

Peel and press the garlic. Grate two-thirds of the potatoes on a coarse grater and one-third finely. Gently squeeze the potatoes to remove excess water. Add eggs, salt, pepper, garlic, marjoram, plain flour, and pour in milk. Mix thoroughly.

Heat some lard in a pan over medium heat, pour the potato pancake batter into the pan with a ladle to form a pancake. Fry the potato pancakes on both sides until golden brown. If necessary, reduce the heat to less than half to prevent burning the batter.

If the batter is too thick, thin it with a little more milk or water squeezed from the potatoes. Add garlic to the batter according to your preference for garlic flavor and the strength of the garlic you have at home. The first potato pancake is always a test – taste it and, if necessary, add more salt, marjoram, or garlic to the batter. Don't skimp on the lard. It's important to have a high layer of fat in the pan; only then will the potato pancakes fry evenly. Don't be afraid of lard. When potato pancakes float in hot fat, they absorb less of it than if you fry them in just a little fat.