Step-by-Step Instructions
1. Prepare the Potatoes
- Peel the potatoes and grate them using a box grater or a food processor.
- Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This step ensures crispier pancakes.
2. Mix the Batter
- In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper.
- Mix thoroughly until the ingredients are evenly incorporated.
3. Heat the Oil
- Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
4. Fry the Pancakes
- Scoop about 2–3 tablespoons of the potato mixture and flatten it into a thin pancake (around 1/4 inch thick).
- Place the pancake into the skillet and fry for 3–4 minutes on each side until golden brown and crispy.
- Remove the pancakes and place them on a plate lined with paper towels to absorb excess oil.
5. Repeat and Serve
- Continue frying the remaining batter in batches, adding more oil to the skillet as needed.
Serving Suggestions
Savory:
- Serve with sour cream, fresh herbs, or smoked salmon for a delicious appetizer or side dish.
Sweet:
- Pair with applesauce or a sprinkle of powdered sugar for a sweet treat.
Tips for Perfect Potato Pancakes
- Use Starchy Potatoes: Russets work best because they create a crispier texture.
- Remove Excess Moisture: Draining the potatoes well is key to achieving golden, crispy pancakes.
- Don’t Crowd the Pan: Fry in small batches to ensure even cooking and crisp edges.
- Keep Warm: Place cooked pancakes on a baking sheet in a warm oven until ready to serve.
