Here’s a classic recipe for **Potato Pancakes** (also known as **Latkes**) — crispy on the outside, soft on the inside, and perfect for breakfast, brunch, or a side dish!
### Ingredients:
– **4 medium potatoes**, peeled and grated (about 4 cups)
– **1 small onion**, grated
– **2 large eggs**
– **1/4 cup all-purpose flour**
– **1 teaspoon salt**
– **1/4 teaspoon black pepper**
– **1/2 teaspoon garlic powder** (optional)
– **1/4 teaspoon baking powder** (optional, for fluffiness)
– **Vegetable oil** (for frying)
### Instructions:
#### 1. **Prepare the Potatoes**:
– After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This will help the pancakes crisp up better.
– Grate the **onion** and mix it with the grated potatoes.
#### 2. **Make the Pancake Batter**:
– In a large bowl, beat the **eggs** and then add the **flour**, **salt**, **pepper**, **garlic powder**, and **baking powder** (if using). Stir until the mixture is smooth.
– Add the grated potatoes and onion to the bowl and mix everything together until well combined.
#### 3. **Fry the Potato Pancakes**:
– Heat about **1/4 inch of vegetable oil** in a large skillet over medium-high heat. To check if the oil is ready, drop a small spoonful of the batter into the oil — it should sizzle immediately.
– Scoop about **2 tablespoons of the batter** per pancake and drop it into the hot oil. Flatten the pancakes slightly with the back of a spoon to form a round shape.
– Fry the pancakes for about **3-4 minutes per side**, or until golden brown and crispy. If the pancakes are browning too quickly, reduce the heat to medium.
#### 4. **Drain and Serve**:
– Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
– Serve the potato pancakes hot with applesauce, sour cream, or your favorite dipping sauce.
### Tips:
– **For extra crispy pancakes**, make sure to squeeze out all the moisture from the potatoes before mixing.
– You can add finely chopped **herbs** like parsley or dill for extra flavor.
– **Make-ahead**: You can prepare the pancakes in advance, freeze them, and reheat them in the oven for 10 minutes at 400°F to get them crispy again.
These **Classic Potato Pancakes** are a perfect comfort food, golden and crunchy on the outside with a soft, flavorful interior. Enjoy!