Perfectly Crispy Potato Pancakes
Ingredients:
- 4 large russet potatoes
- 1 small onion
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (optional for extra fluffiness)
- Vegetable oil (for frying)
- Sour cream or applesauce (optional for serving)
Preparation:
Step 1: Prep the Potatoes
Peel the russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel and wring out as much moisture as possible. This step is crucial for achieving that golden, crispy texture.
Step 2: Grate the Onion
Peel and grate the onion. If necessary, squeeze out any excess liquid to avoid soggy pancakes.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the grated potatoes and onion. Add the eggs, flour, salt, pepper, and baking powder (if you want fluffier pancakes). Stir everything together until the mixture is thoroughly combined.
Step 4: Heat the Oil
In a large skillet, heat a generous amount of vegetable oil over medium-high heat. Ensure there’s enough oil to coat the bottom of the pan for proper frying.
Step 5: Fry the Pancakes
For each pancake, scoop a heaping tablespoon of the potato mixture into the hot oil. Flatten it slightly with the back of a spoon to form a pancake shape. Fry for about 3-4 minutes per side, or until the edges turn golden brown and crispy. Flip and cook the other side until equally golden.
Step 6: Drain Excess Oil
Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 7: Serve and Enjoy
Serve the potato pancakes warm with a generous dollop of sour cream or a side of applesauce, depending on your preference.
Pro Tips for the Best Pancakes:
- To get extra crispy pancakes, ensure you squeeze out as much moisture as possible from the potatoes and onions.
- Use a non-stick or well-seasoned cast-iron skillet to prevent the pancakes from sticking.
- For added flavor, toss in some finely chopped herbs like chives or parsley into the batter.
- If making pancakes in batches, keep them warm by placing them in a preheated oven at 200°F (95°C) until ready to serve.
