Mix the grated potatoes with the salt, marjoram, flour, egg and crushed garlic. Let it steep a little so that the salt dissolves well and the marjoram can soften a little. Mix again and heat a pan with oil (approx. 1 cm high). To test, add a tablespoon of the pulpy mass to the hot oil. Be careful, it splatters. If there is still some salt or garlic missing, you can spice it up. Then fry the potato fritters from the batter.
In Bohemia (now in Austria) we don`t eat a side dish with it. In Germany, however, I`ve already seen that applesauce or jam are served with it. Then you should leave out the garlic. You could also grate a bit of cheese into it.
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