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
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.
