Execution
Follow the master commands
1
Prepare the Potatoes
2
Start by peeling and finely grating the potatoes. To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible.
3
Mix the Ingredients
GourmetGo
Follow the master commands
Prepare the Potatoes
Start by peeling and finely grating the potatoes. To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible.
Mix the Ingredients
In a large mixing bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and black pepper. Stir well until the mixture forms a thick, consistent batter.
Heat the Oil
In a large frying pan, heat a generous amount of oil over medium heat. The oil should be hot but not smoking.
Fry the Pancakes
Spoon portions of the batter into the pan, flattening each into a thin pancake. Fry until golden brown and crispy on one side, then flip and cook the other side until equally golden and crispy.
Drain & Serve
Transfer the cooked pancakes onto a plate lined with paper towels to remove excess oil. Serve immediately while hot, with sour cream, garlic dip, or as a side dish.
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
