Bramborak

Peel raw potatoes and shred them finely with a box grater.

• raw potatoes: 6

Transfer the shredded potatoes to a colander and squeeze out excess water.

Put the potatoes in a bowl and pour milk over them. Add egg, flour, garlic, dried marjoram and salt. Stir until combined. The batter should have a semi-fluid consistency.

• milk: ⅔ cup
• egg: 1
• flour: ½ cup
• garlic: 5 cloves
• dried marjoram: 1 tbs
• salt: 1 tsp

Heat oil in a non-stick frying pan over medium-high heat. Quickly stir the batter, then scoop up a ladleful and pour it carefully into the center of the pan. Using the flat side of the spoon, spread the batter into a 1/4 inch thick pancake about 6-8 inches in diameter.

• oil: 2 tbs

Fry each potato pancake for about 2-3 minutes on both sides. Once the edges start to turn golden, flip the pancake with a spatula.