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Cooking
Traditional Crispy Garlic Potato Pancakes
· 4 servings
Peel the potatoes and garlic
Peel the potatoes, wash and dry them. Peel the garlic.
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.
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.
Season
Season with salt, pepper, caraway, marjoram and crushed garlic, then add the egg.
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.
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.
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.
Tip:
They taste best fresh and hot. As they cool, they lose their crunch, but they're still delicious.