Crispy Potato Pancakes: Golden, Savory, and Irresistible

After peeling and grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help the pancakes become crispy when fried.
Combine Ingredients:

In a large bowl, mix the grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder (if using). Stir until well combined. If the mixture seems too loose, add a little more flour to help bind it together. You can also stir in fresh parsley for added flavor.
Heat the Oil:

Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. The oil is ready when a small drop of the potato mixture sizzles upon contact.
Form the Pancakes:

Using your hands or a spoon, scoop out a portion of the potato mixture and form it into a small patty, about 3-4 inches in diameter. Carefully place it in the hot oil. Don’t overcrowd the skillet—work in batches if necessary.
Fry the Pancakes:

Fry each pancake for about 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip them carefully, ensuring they cook evenly.
Drain and Serve:

Once fried, remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve hot with a dollop of sour cream or applesauce, and garnish with additional parsley if desired.
Serving and Storage Tips: