Crispy Potato Pancakes

Ingredients

• 4 medium russet potatoes, peeled
• 1 small onion
• 2 eggs
• ¼ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• Oil for frying
• Butter or sour cream for serving

Instructions

1. Grate the potatoes and onion
   Use a box grater or food processor.
2. Remove excess moisture
   Place the grated mixture in a clean towel and squeeze out as much liquid as possible. This helps make them crispy.
3. Make the batter
   In a bowl, combine potatoes, onion, eggs, flour, salt, pepper, and garlic powder.
4. Heat the oil
   Add a thin layer of oil to a skillet over medium-high heat.
5. Fry the pancakes
   Scoop about ¼ cup of mixture per pancake into the skillet and flatten slightly. Fry 3–4 minutes per side until deep golden and crispy.
6. Drain
   Transfer to a paper towel-lined plate.
7. Serve hot
   Top with butter, sour cream, applesauce, or fresh herbs.

Tips

• Russet potatoes work best for crispiness.
• Don’t overcrowd the pan.
• Keep cooked pancakes warm in a 200°F (95°C) oven while frying batches.

Enjoy them for breakfast, brunch, or as a savory side dish!