Zemiakové Placky

1. Peel and finely grate the potatoes. For maximum crispness, wrap them in a clean kitchen towel and squeeze out as much liquid as you can.
2. In a large bowl, combine the grated potato, chopped onion, minced garlic, eggs, flour, marjoram, salt and black pepper. Mix well until you have a thick, even batter.
3. Heat a generous amount of oil in a large frying pan over a medium heat; it wants to be hot but not smoking.
4. Spoon portions of the batter into the pan, pressing each into a thin pancake. Fry until golden and crisp underneath, then flip and cook the other side until it matches.
5. Lift the pancakes onto a plate lined with kitchen paper to drain. Serve straight away while hot, with sour cream, a garlic dip, or as a side.

Tips from the ZestyPlate Kitchen

• Wring as much water as you can out of the grated potato; this is what makes them crisp rather than soggy.
• Fry in genuinely hot oil so they crisp up instead of soaking it in.
• Spread each pancake thin so it cooks through while staying crunchy.
• The marjoram and garlic carry the flavour, so don't be tempted to leave them out.