Step 3: Mix the Batter
- Transfer the drained potatoes and onion to a large mixing bowl.
- Add eggs, flour, salt, pepper, and optional garlic powder.
- Mix thoroughly until all ingredients are well combined. The mixture should be sticky enough to hold together but not runny.
Step 4: Heat the Oil
- In a large skillet, pour enough oil to coat the bottom generously (about 2-3 tablespoons per batch).
- Heat the oil over medium-high heat until shimmering. To test if it’s ready, drop a small bit of potato mixture into the pan; it should sizzle immediately.
Step 5: Fry the Pancakes
- Scoop ¼ cup of the potato mixture for each pancake and gently flatten it into a round patty with your fingers or a spatula.
- Carefully place the pancakes in the hot oil, leaving space between each one.
- Fry for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to maintain even frying.
Step 6: Drain and Serve
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
- Serve hot, optionally topped with sour cream, applesauce, or your favorite dipping sauce.
Tips for Extra-Crispy Potato Pancakes
- Use starchy potatoes: Russet potatoes are ideal for crispiness.
- Don’t skip squeezing the liquid: Excess moisture is the enemy of crispiness.
- Hot oil is key: If the oil is too cool, pancakes will absorb oil and become greasy.
- Cook in batches: Crowding the pan lowers the oil temperature and leads to soggy pancakes.
Crispy potato pancakes are simple yet incredibly satisfying. The golden, crunchy exterior paired with a soft, flavorful inside is irresistible. Once you follow these steps, you’ll have a foolproof recipe that’s perfect for any occasion. Enjoy them straight from the pan for the ultimate comfort food experience!
If you want, I can also create a shorter, printable version with tips and tricks that’s perfect for quick reference while cooking. Do you want me to do that?
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