Potato Pancakes

Ingredients:

• 4 large russet potatoes
• 1 small onion
• 2 large eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon baking powder (optional for extra fluffiness)
• Vegetable oil (for frying)
• Sour cream or applesauce (for serving, optional)

Instructions:

1. Prepare the Potatoes:
   • Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
2. Grate the Onion:
   • Peel and grate the onion. You can also squeeze out excess moisture if needed.
3. Mix Ingredients:
   • In a large bowl, combine the grated potatoes and onion. Add the eggs, flour, salt, pepper, and baking powder (if using). Mix until well combined.
4. Heat Oil:
   • Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan.
5. Cook Pancakes:
   • For each pancake, drop a heaping tablespoon of the potato mixture into the hot oil, flattening it slightly with the back of the spoon. Fry until the edges are golden brown and crispy, about 3-4 minutes per side. Flip and cook the other side until golden brown.
6. Drain and Serve:
   • Remove the cooked pancakes from the skillet and drain on paper towels to remove excess oil.
7. Serve:
   • Serve the potato pancakes warm, with a dollop of sour cream or a side of applesauce if desired.

Tips:

• For crispier pancakes, make sure to squeeze out as much moisture as possible from the potatoes and onions.
• Use a non-stick or well-seasoned cast-iron skillet to prevent sticking.
• You can also add finely chopped herbs like chives or parsley to the batter for extra flavor.
• To keep pancakes warm while cooking in batches, place them on a baking sheet in a low oven (around 200°F or 95°C).

Enjoy your homemade potato pancakes!