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Export 6 ingredients for grocery delivery
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.
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