Ingredients:Ingredient AmountRusset potatoes (peeled) 4 largeOnion 1 smallEggs 2 largeAll-purpose flour 3 tablespoonsSalt 1 teaspoonBlack pepper 1/2 teaspoonVegetable or canola oil For fryingGarlic powder (optional) A pinchFresh parsley, chopped (optional) 1 handfulSour cream or applesauce For servingHow To Make Homemade Potato Pancakes:Step 1: The Grate: Using a box grater or food processor, grate the potatoes and onion. Grating them together helps the onion juice coat the potatoes, which can actually help slow down the browning (oxidation) of the potato shreds.ADVERTISEMENTStep 2: The Big Squeeze: Place the grated mixture into a clean kitchen towel or cheesecloth. Twist and squeeze with all your might.ADVERTISEMENTTip: You might be surprised by how much liquid comes out—sometimes up to a cup! If you skip this, your pancakes will steam and be mushy rather than frying into a crisp.Step 3: Build the Batter: Transfer the dry potato-onion mix to a bowl. Stir in the eggs, flour, salt, pepper, and optional garlic/parsley. Mix until the flour and eggs have created a light “binder” that holds the shreds together.Step 4: Get the Oil Shimmering: Heat about 1/4 inch of oil in a heavy skillet (cast iron is perfect here) over medium-high heat. To test if it’s ready, drop a tiny piece of potato into the oil; if it sizzles immediately, you’re good to go.Step 5: Fry to Perfection: Scoop about 2 tablespoons of batter for each pancake. Flatten them gently with your spatula to increase the surface area for crunch. Fry for 3/4 minutes per side until they are a deep, mahogany gold.Step 6: Drain and Season: Move the finished pancakes to a paper towel-lined plate to soak up excess oil. Sprinkle with a tiny bit of extra salt while they are still piping hot.
Homemade Potato Pancakes with a Golden Crunch
