Four medium russet potatoes, peeled and coarsely grated One little onion, ground Two big eggs, just beaten gently one quarter cup all-purpose flour 1/2 tsp baking powder
Taste your salt and pepper. One fourth cup vegetable oil for frying For serving (optional), sour cream or applesauce
Grate the potatoes then, using a fresh kitchen towel, squeeze out as much liquid as you can. A precise crispiness requires this as well.
Combine in a big bowl the grated potatoes, grated onion, eggs, flour, baking powder, salt, and pepper. Stirring thoroughly guarantees that the mixture is homogeneous.
Pour the vegetable oil into a big skillet set over medium heat. The oil must be not smoking but hot enough for fried food.
Scoop around two spoonful of the potato mixture for per pancake, gently flattening them with a spatula. Cook each side for around three to four minutes or until golden brown and crispy, batch-wise.
Remove the pancakes from the skillet and drain on paper towels to help to absorb extra oil. Present hot; dip in sour cream or applesauce.