Description

These crispy potato pancakes are a delightful twist on traditional latkes, perfect for breakfast or as a savory side dish. With a golden, crispy exterior and a tender, flavorful interior, these fried potato cakes are sure to be a hit at any meal.

Ingredients

Potato Pancakes:

2 lbs russet potatoes (peeled and grated)
1 small onion (grated)
2 large eggs
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
vegetable oil for frying

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Instructions

Prepare the Potato Mixture: Place grated potatoes and onion in a clean kitchen towel and squeeze out excess moisture. Combine with eggs, flour, salt, pepper, and garlic powder.
Fry the Pancakes: Heat vegetable oil in a skillet. Drop potato mixture, flatten, and fry until golden brown and crispy on both sides.
Drain and Serve: Transfer cooked pancakes to a paper towel-lined plate. Serve warm with sour cream or applesauce.

Notes

For extra crispiness, use a cast-iron skillet and ensure potatoes are well drained.
Keep finished pancakes warm in a 200°F oven while frying the remaining batches.