Traditional Crispy Garlic Potato Pancakes

Step-by-step method

At a glance

You're making golden, crispy potato pancakes that need proper frying in lard to get that satisfying crunch. The key trick is grating potatoes two ways and keeping them thin while frying over high heat so they turn beautifully crisp.

1/8

Peel the potatoes and garlic

Peel the potatoes, wash and dry them. Peel the garlic.

For this step
0/2

1 kilogram
Type B Potatoes – Side-Dish (Salad) Potatoes

6 clove
Garlic
2/8

Grate finely and coarsely

Grate the potatoes. I use both a coarse and a fine grater, grating half the potatoes finely and the other half coarsely. I like that the fine pieces thicken the batter nicely and help hold everything together, while the coarse pieces give the pancakes their crunch.
3/8

Pour over hot milk

Squeeze out the excess water from the grated potatoes and immediately pour over hot milk. This stops the potatoes from browning.

For this step
0/1

150 milliliter
Fresh Whole Milk (3.5% Fat)

4/8

Season

Season with salt, pepper, caraway, marjoram and crushed garlic, then add the egg.

For this step
0/5

10 gram
Salt

6 gram
Black Pepper

4 gram
Caraway Seeds

5 gram
Dried Marjoram

1 piece
Chicken Eggs
5/8

Adjust with flour

Mix the batter, then adjust the consistency with flour. Don't add it all at once - just enough to get the right texture. The batter should pour easily but still be a little thick.

For this step
0/1

100 gram
All-purpose wheat flour
6/8

Heat up two pans

Heat the lard in a large frying pan - ideally in two pans at once, and non-stick ones so the pancakes don't catch. Don't worry, you'll be able to keep up, and the work will go much faster this way.

For this step
0/1

30 gram
Rendered Pork Lard
7/8

A thin layer

Make the pancakes as thin as possible - the thinner they are, the crispier they'll turn out. Fry them over high heat so they get really crispy.
8/8

Tip:

They taste best fresh and hot. As they cool, they lose their crunch, but they're still delicious.

How it went

Nobody has tried this recipe yet

Be the first to say how it went.

Traditional Crispy Garlic Potato Pancakes

Name: Crunchy Garlic Potato Pancakes
Prep time: 34 min
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Czech
Ingredients: 30 gram Rendered Pork Lard; 5 gram Dried Marjoram; 6 gram Black Pepper; 10 gram Salt; 6 clove Garlic; 150 milliliter Fresh Whole Milk (3.5% Fat); 4 gram Caraway Seeds; 1 piece Chicken Eggs; 100 gram All-purpose wheat flour; 1 kilogram Type B Potatoes – Side-Dish (Salad) Potatoes

bohynekuchyne

Prep 34 min Cook 20 min

10 Ingredients

8 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Grater

What's in it?

439 kcal

Calories

51 g

Carbohydrates

19 g

Fats

14 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Potato pancakes have to be fried up nice and crispy - not just cooked, but properly fried to a golden crunch. Fragrant with garlic and marjoram (ours straight from the garden) and fried in lard. Nothing else will do. Potato pancakes and lard go together like nothing else. I like mine with a glass of ice-cold milk, and sometimes I'll stir in some crispy pork scratchings or even English bacon.

Pork Comfort food Warming & cozy

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

Similar recipes

Recipe

Choose your cookies

Cookie settings

Shop

Step-by-step method

At a glance

Peel the potatoes and garlic

For this step

Grate finely and coarsely

Pour over hot milk

For this step

Season

For this step

Adjust with flour

For this step

Heat up two pans

For this step

A thin layer

Tip:

How it went

Nobody has tried this recipe yet

Traditional Crispy Garlic Potato Pancakes

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

Cart