Crispy Potato Pancakes Recipe

Ingredients:

• 4 medium potatoes (about 1 1/2 pounds or 680 g)
• 1 small onion, finely grated
• 2 large eggs
• 1/4 cup all-purpose flour (or matzo meal for a more traditional touch)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (optional, for extra crispiness)
• 2-3 tablespoons vegetable oil (or more for frying)
• Optional: 1/4 teaspoon garlic powder or onion powder for extra flavor

Instructions:

Step 1: Prepare the Potatoes

1. Peel and Grate the Potatoes:
   • Peel the potatoes and grate them using a box grater or a food processor. You want long, thin shreds for the best texture.
2. Drain the Potatoes:
   • Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is key to getting crispy pancakes.

Step 2: Mix the Ingredients

1. Grate the Onion:
   • Grate the onion (using the same grater or food processor) and add it to the bowl with the potatoes.
2. Add the Eggs:
   • Beat the eggs in a separate bowl and then add them to the grated potato and onion mixture.
3. Add the Dry Ingredients:
   • Stir in the flour (or matzo meal), salt, pepper, and optional baking powder (for extra crunch). If you’re adding garlic or onion powder, mix that in as well.
4. Mix Well:
   • Stir everything together until evenly combined. The mixture should hold together when you form it into patties.

Step 3: Fry the Pancakes

1. Heat the Oil:
   • Heat 2-3 tablespoons of vegetable oil in a large skillet over medium-high heat. You want the oil to be hot but not smoking.
2. Form the Patties:
   • Scoop about 2 tablespoons of the potato mixture and shape it into a small pancake. You can flatten it slightly with your hands.
3. Fry the Pancakes:
   • Carefully place the patties into the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Don’t overcrowd the pan—cook in batches if needed.
4. Drain the Pancakes:
   • Once crispy and golden, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 4: Serve

• Serve the crispy potato pancakes hot with sour cream or applesauce for dipping. You can garnish with fresh herbs (like parsley or chives) if desired.

Tips:

• Get Rid of Extra Moisture: Squeezing out the excess moisture from the potatoes is the key to achieving crispy pancakes.
• Oil Temperature: If the oil is too cold, the pancakes will absorb too much oil and become greasy. If it’s too hot, they might burn before cooking through. Medium-high heat works best.
• Keep Warm: If making a large batch, keep the pancakes warm in the oven (on a baking sheet at 200°F / 90°C) while you finish frying.

Enjoy your crispy potato pancakes with your favorite dipping sauce!