Czech Potato Pancakes

Begin by taking the potatoes and removing their outer layer, then chop them into rough pieces. Use a food mill or a box grater to shred the potatoes, making sure to press out as much moisture from them as possible. Place the shredded potatoes in a large mixing container.

Next, add the minced garlic to the potato mixture and stir until well combined. Add a pinch of salt, pepper, dried marjoram leaves, and caraway seeds to the potato mixture and stir again.

In a separate bowl, whisk together the eggs and milk until smooth. Gradually add this egg mixture to the potato mixture, stirring constantly to combine everything evenly.

Gradually incorporate the flour into the potato mixture until you achieve a thick yet still pourable consistency.

Heat about 1/4-inch of oil in a large skillet over medium-high heat. Once the oil is hot, use a spoon to drop about 1/4 cup of the batter into the skillet. Flatten the batter slightly with a spatula.

Fry the pancake until it's golden brown, flipping it over halfway through. This should take around 3 minutes per side. Remove the pancake from the oil and place it on a paper towel-lined plate to drain excess oil.

Taste the first pancake and adjust its seasoning if needed, then repeat the process with the remaining batter.