Classic Potato Pancakes

Ingredients

• 4 large russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs, lightly beaten
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil, for frying

Instructions

1. Prepare the Potatoes and Onion
   Grate the potatoes and onion using the large holes of a box grater. Place the mixture in a clean kitchen towel and squeeze out as much liquid as possible — this step is key to getting crispy pancakes.
2. Make the Batter
   In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, and pepper. Stir until evenly mixed; the batter should be thick but not dry.
3. Heat the Oil
   In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering.
4. Fry the Pancakes
   Drop spoonfuls of the potato mixture into the hot oil, flattening each one slightly with the back of a spoon. Fry for about 2–3 minutes per side, or until golden brown and crisp.
5. Drain and Serve
   Remove pancakes from the skillet and place them on paper towels to drain excess oil. Serve hot, with your choice of toppings.

Serving Suggestions

• Traditional: With a dollop of sour cream or applesauce
• Savory Twist: Top with smoked salmon and crème fraîche
• Sweet Option: Dust with powdered sugar and serve with cinnamon apples

Tips for Perfect Potato Pancakes

• Use starchy potatoes: Russets or Yukon Golds yield crispier pancakes.
• Don’t skip the squeeze: Removing moisture keeps them from turning soggy.
• Keep them warm: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish the batch.
• Add flavor: Try mixing in chopped herbs, garlic, or shredded cheese for a fun variation.
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