Peel all the potatoes and grate them with a fine to medium grater plate.
Drain as much water as possible from the potatoes using your hand, colander or even a clean teatowel.
Add the milk and egg and mix all together.
Add the flour, your choice of spices, crushed garlic, salt and ground pepper and mix.
Heat up a large frying pan with vegetable oil or lard and start frying your potato pancakes - few at a time. Add just enough batter to make them less than 1 cm thick (1/4 inch). Fry on both sides until golden brown with crispy edges. This should take about 2 minutes on each side, depending on how deep your oil is (the deeper the oil is the quicker the potato pancakes fry).
Serve hot with your choice of salad, sausages or main meal of goulash.