Ingredients:
- 4 large potatoes (preferably starchy, like Russets or Yukon Gold)
- 1 small onion, finely grated
- 2 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon paprika (optional)
- 2 tablespoons vegetable oil (or more, for frying)
- Fresh chives (optional, for garnish)
- Sour cream or apple sauce (for serving)
Instructions:
- Prepare the potatoes: Peel the potatoes and grate them finely using a box grater or food processor. After grating, place the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is key to getting crispy pancakes!
- Mix the batter: In a large mixing bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, garlic powder, and paprika (if using). Stir until everything is well mixed. The batter should be thick but spreadable.
- Heat the oil: Heat 1-2 tablespoons of oil in a large skillet or frying pan over medium-high heat. You want enough oil to lightly coat the bottom of the pan for frying.
- Fry the pancakes: Take spoonfuls of the batter (about 2-3 tablespoons each) and carefully drop them into the hot oil. Use a spatula to gently flatten each mound into a pancake shape. Fry for about 3-4 minutes per side, or until the pancakes are golden brown and crispy. You may need to adjust the heat to avoid burning them while ensuring they cook through.
- Drain the pancakes: Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve the pancakes hot with a dollop of sour cream or a side of apple sauce. Garnish with freshly chopped chives, if desired.
Tips:
- Make them in batches: Depending on the size of your pan, you may need to cook the pancakes in batches. Just keep the first batch warm by covering it with a clean towel while you cook the others.
- Crispiness: The key to getting the perfect crispy texture is to make sure the grated potatoes are well-drained, and the oil is hot enough before adding the batter.
- Flavor variations: You can add finely chopped herbs like parsley or dill to the batter for added flavor, or even a pinch of nutmeg for a warm, comforting touch.