Step 1

Peel and grate the potatoes coarsely into a large bowl.

Step 2

Transfer the potatoes to a clean kitchen towel, wrap tightly, and squeeze as much liquid out of them as possible. (Do this over the kitchen sink or a small bowl).

Step 3

Place the potatoes in a bowl, add the flour, eggs, garlic, salt, marjoram, caraway seeds and black pepper, and mix until combined. Let the batter rest for 5 minutes.

Step 4

Heat the oil over medium heat in a large 10-inch/25 cm skillet. This takes about 2 minutes; the oil should be 350°F/175°C on a deep-frying thermometer. (TIP if you don’t own a thermometer: Stick a toothpick or a chopstick into the oil—if tiny bubbles appear around it, the oil is ready).

Step 5

Using ¼ cup (60 ml) as a measure, scoop up the batter and drop it into the skillet.

Step 6

Flatten into ¼-inch-high patties with the back of a spoon or spatula, and fry until golden brown and crispy, about 3 minutes. Don’t crowd the skillet—I typically fry 3 pancakes at a time.

Step 7

Using spatula or tongs, carefully flip the pancakes, and fry for another 2 minutes.

Step 8

Carefully remove and drain on paper towels.

Step 9

Continue frying the pancakes in batches, until you use up all the batter.

Step 10

Serve immediately. They’re great on their own, but even better with a dollop of sour cream or crème fraîche on top.