Name: Crispy potato pancakes from coarsely grated potatoes: A classic with a strong aroma of garlic and marjoram
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg potatoes (ideally a starchy variety), coarsely grated; 2 eggs; 4–5 cloves garlic, pressed; 1–2 teaspoons dried marjoram; 1 teaspoon salt (adjust to taste); Freshly ground black pepper; 3–6 tablespoons plain flour (depending on the juiciness of the potatoes); 2–4 tablespoons milk only if the potatoes release less water (as needed); Oil for frying

Crispy potato pancakes from coarsely grated potatoes: A classic with a strong aroma of garlic and marjoram

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Crispy potato pancakes from coarsely grated potatoes: A classic with a strong aroma of garlic and marjoram recept

Easy to prepare
4 serving
35 minutes

Jan, 17. 12. 2025

A morning certainty that never fails. Potato pancakes from coarsely grated potatoes are crispier at the edges and juicy inside. All it takes is plenty of garlic, marjoram, black pepper and a few cooking tricks: watch the batter consistency and fry in properly heated oil.

For 4 serving

Ingredients

1 kg potatoes (ideally a starchy variety), coarsely grated
2 eggs
4–5 cloves garlic, pressed
1–2 teaspoons dried marjoram
1 teaspoon salt (adjust to taste)
Freshly ground black pepper
3–6 tablespoons plain flour (depending on the juiciness of the potatoes)
2–4 tablespoons milk only if the potatoes release less water (as needed)
Oil for frying

Video tutorial

Preparation procedure

Prepare the potatoes. Peel the potatoes and grate them coarsely. If they release a lot of liquid, lightly drain it, but return the starch settled at the bottom to the bowl – it will help with crispiness.
Mix the batter. Add the eggs, garlic, marjoram, salt and pepper. Work in enough plain flour to form a semi-liquid batter – it shouldn't run like water, but nor should it be thick like porridge. If the potatoes are drier, add milk drop by drop.
Fry. Heat a thin layer of oil in a pan. Spread the batter with a spoon into thin pancakes and fry on medium to medium-high heat for 2–3 minutes on each side until golden and crispy. Set the finished pieces on a rack or paper towel.
Serve. Serve immediately – plain, with sauerkraut, sour cream, or as a side to roasted meat.

Total preparation time: 35–40 minutes (15 minutes preparation + 20–25 minutes frying)

Servings: 4 (approx. 12–16 potato pancakes depending on size)

Tips to ensure success

Test pancake: The first pancake will tell you – if it spreads and breaks, add a tablespoon of flour; if it’s too dense, soften it with a tablespoon of milk.
Oil temperature: If the potato pancakes brown too quickly, reduce the heat; if they remain pale and soak up oil, slightly increase the temperature.
Seasoning to taste: A pinch of caraway or crushed chili works well in the batter; for a more herby aroma, add fresh parsley.

Conclusion

Potato pancakes are a simple classic that depends on details: coarse grating, a balanced batter consistency and the right frying temperature. The reward is thin pancakes with crispy edges and a juicy center – exactly the kind you want for breakfast, lunch and dinner. Save the recipe among your tried-and-true ones and feel free to make a double batch right away – they disappear quickly.

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