Best Potato Pancakes Ever: Crispy, Savory Perfection

Grate the peeled potatoes using a box grater or a food processor. Once grated, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step ensures your pancakes turn out crispy.
Combine the Ingredients:

In a large bowl, combine the grated potatoes and finely grated onion. Add the beaten eggs, flour, baking powder, salt, pepper, and any optional spices like garlic powder and onion powder. Mix well until all ingredients are thoroughly combined.
Heat the Oil:

In a large skillet, pour about 1/4 inch of vegetable oil and heat over medium-high heat. You want the oil to be hot enough that a small spoonful of batter sizzles when dropped in.
Form and Fry the Pancakes:

Using your hands or a spoon, form the potato mixture into small patties, about 2-3 inches in diameter. Carefully place the patties into the hot oil, pressing them slightly to flatten them. Fry the pancakes for about 3-4 minutes per side, or until golden brown and crispy. Work in batches, being careful not to overcrowd the pan.
Drain and Serve:

Once the pancakes are crispy and golden, transfer them to a plate lined with paper towels to drain any excess oil. Serve hot, garnished with fresh parsley, if desired, and accompanied by sour cream or applesauce for dipping.
Serving and Storage Tips: