Finely grate the potatoes and squeeze out a little of the liquid (keep the starch that settles in the dough).

Ingredients

• 1,000 gPOTATO, PEELED
• 110 gEGG WITHOUT SHELL
• 120 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 4 clovesGARLIC
• 1 15 ml tablespoonOREGANO, DRIED
• 0.5 5 ml teaspoonPEPPER, BLACK PEPPER
• 1 5 ml teaspoonSALT, AVERAGE
• 0.25 5 ml teaspoonPEPPER, BLACK PEPPER
• 67.5 gSUNFLOWER OIL

Method

1. Finely grate the potatoes and squeeze out a little of the liquid (keep the starch that settles in the dough).
2. Add the eggs, crushed garlic, marjoram, caraway, salt, pepper and flour and mix to a thick batter.
3. Heat a layer of oil in a frying pan, spread the batter into thin pancakes and fry for 3–4 minutes per side until golden, adding oil as needed. Drain on kitchen paper.