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Potato pancakes

Potato pancakes are a classic comfort food that’s crispy on the outside and tender on the inside. Perfect as a side dish, appetizer, or even a main course, they’re made with simple ingredients and are incredibly versatile. Serve them with sour cream, applesauce, or your favorite toppings for a satisfying treat that never goes out of style.
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Equipment

  • Grater or food processor (for shredding potatoes)
  • Large mixing bowl
  • Cheesecloth or clean kitchen towel (for squeezing out liquid)
  • Large skillet
  • Spatula
  • Measuring cups and spoons

Ingredients
  

  • 4 medium potatoes peeled and grated
  • 1 small onion grated
  • 2 large eggs
  • ¼ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder optional
  • Vegetable oil for frying

Instructions
 

  • Prepare the Potatoes:
  • Grate the potatoes using a box grater or food processor. Place the grated potatoes in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.
  • Grate the onion and mix it with the potatoes in a large bowl.
  • Make the Batter:
  • Add the eggs, flour, salt, pepper, and garlic powder (if using) to the potato mixture. Mix well until combined.
  • Fry the Pancakes:
  • Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
  • Scoop about ¼ cup of the potato mixture and flatten it into a pancake shape. Carefully place it in the hot oil.
  • Fry for 2–3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
  • Serve:
  • Serve the potato pancakes hot with your choice of sour cream, applesauce, or other desired toppings.

Notes

Keep Warm: To keep the pancakes warm while frying, place them on a baking sheet in a 200°F (90°C) oven.
Cheese Option: Add shredded cheese (like Parmesan or cheddar) to the batter for extra flavor.
Herbs: Mix in fresh herbs like parsley or chives for added freshness.