Step 1

Peel the potatoes and grate finely (using a kitchen machine *)).

Step 2

Place the shredded potatoes on a tea towel, hold the ends together at the top, and squeeze the liquid out of the potatoes as best you can.

Step 3

Place the potatoes in a bowl. Press the garlic to the potatoes and add the potato starch, marjoram, salt, a bit (one good pinch) of freshly grated *) nutmeg, and a little pepper. Mix everything well.

Step 4

Now heat approx. 5 tablespoons of oil in a pan and fry the first 3 (depending on the size of the pan) pancakes. Ideally, form a ball from the mixture that is larger than a golf ball and smaller than a tennis ball. Place the ball in the pan and flatten with a spatula *). Alternatively, form pretty patties beforehand. The remaining oil is then gradually added after turning or used for the remaining pancakes.

Step 5

Turn the potato pancakes when the edges start to turn crispy (after approx. 2 minutes). Continue frying on the other side until golden brown.

Step 6

Drain on kitchen towel and serve hot.