After peeling and grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This will help ensure the pancakes are crispy. Grate the onion finely and add it to the potatoes.
Make the Batter:
In a large mixing bowl, beat the eggs, then add the grated potatoes and onions. Stir in the flour, salt, pepper, garlic powder (if using), and baking powder. Mix everything together until well combined.
Heat the Oil:
Heat about 1/4 inch of vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be hot but not smoking (around 350°F / 175°C).
Fry the Pancakes:
Scoop spoonfuls of the potato mixture into the hot oil and flatten them slightly with the back of the spoon to form round pancakes. Fry the pancakes in batches, cooking for about 3-4 minutes per side, or until golden brown and crispy.
Drain and Serve:
Once crispy and golden, remove the pancakes from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat the process with the remaining batter.
Serve:
Serve the potato pancakes warm with applesauce or sour cream on the side for dipping.
Serving and Storage Tips:
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