Peel and coarsely grate the potatoes squeezing out as much liquid as you can. Transfer the grated potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram and caraway seeds.
Whisk the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.
Heat the oil in a frypan over medium-high heat; the oil should be about 6mm deep.
Spoon about 1/4 cup of batter into the hot oil flattening it slightly. Fry the pancake until golden brown; about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.