Zemiakové Placky

Start by peeling the potatoes and grating them finely using a box grater or food processor. For extra crispiness, transfer the grated potatoes into a clean kitchen towel and wring out as much moisture as possible—this step is key to avoid soggy pancakes. In a large mixing bowl, combine the squeezed grated potatoes with the chopped onion, minced garlic, eggs, all-purpose flour, marjoram, salt, and black pepper. Use a wooden spoon to mix everything thoroughly until you achieve a thick, consistent batter. Heat a generous amount of oil in a large frying pan over medium heat. The oil should shimmer and be hot enough to sizzle a small drop of batter but not smoking. Spoon portions of the potato mixture into the pan, spreading each into a thin, even pancake with the back of the spoon. Fry the pancakes for about 3-4 minutes on each side until they turn a deep golden brown and develop a crispy crust. Once cooked, transfer the pancakes onto a plate lined with paper towels to soak up excess oil. Serve your Zemiakové Placky immediately while they're still hot, accompanied by sour cream or a garlic dip for added richness and flavor. For best results, do not overcrowd the pan when frying to ensure even cooking and maximum crispness.