Perfectly crispy potato pancakes are great for breakfast or served as an easy side dish!
Ingredients :
4 russet potatoes peeled and grated, approx. 4 cups
1 medium sweet onion peeled, and grated
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon black pepper
¼ cup vegetable oil more may be needed
sour cream or applesauce for serving
Directions :
Peel the potatoes. Grate the potatoes and onion with the large holes of a box grater.
Add the potatoes and onion to the center of a clean kitchen towel. Close the towel and twist it to remove as much moisture as possible.
In a large bowl, combine eggs, flour, kosher salt, garlic powder, and black pepper. Whisk until smooth and no flour lumps remain.
Add the potato mixture to the bowl and mix well to combine.
Heat the oil in a 12-inch skillet over medium-high heat.
When the oil is hot add four ¼ cup-sized scoops of the potato mixture into the hot oil. If you do not hear a sizzle when the potato mixture is added, the oil is not hot enough.
Use a spatula to gently press the potato mixture down to form a pancake.
Cook for 3-5 minutes per side or until deep golden brown, adding more oil if needed.
Transfer to a paper towel lined plate and sprinkle with salt to taste.
