Potato Pancakes with Pan-Fried Mushrooms

Prepare Potato Pancakes

1. 1Squeeze out as much liquid as possible from the grated potatoes. You can use a clean kitchen towel or cheesecloth for this.
2. 2In a large bowl, combine the squeezed potatoes, chopped onion, minced garlic, eggs, flour, salt, pepper, and marjoram. Mix well until just combined. The batter should be thick but pourable.
3. 3Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.
4. 4Carefully drop spoonfuls of the potato batter into the hot oil, flattening them slightly with the back of the spoon to form thin pancakes. Do not overcrowd the pan.
5. 5Fry for about 3-5 minutes per side, until deeply golden brown and crispy. You may need to adjust the heat to prevent burning.
6. 6Remove the potato pancakes from the skillet and place them on a wire rack set over a baking sheet to drain any excess oil. Keep warm in a low oven while you prepare the mushrooms.

Prepare Mushroom Topping

1. 1Melt the butter in a clean skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
2. 2Add the minced garlic to the skillet and cook for another minute until fragrant.
3. 3Season the mushrooms with salt and pepper. Stir in the chopped fresh parsley.

Serve

1. 1Serve the warm potato pancakes immediately, topped with the pan-fried mushrooms and a dollop of sour cream.