“I’ve never gotten so many compliments on something I’ve made! My girlfriends could not get enough. Going to be making this Potatos pancaks recipe quite often I’m sure!
📝 Step-by-Step Instructions
- Grate & Squeeze (The Secret to Crispy Pancakes!):
- Peel and grate the Russet potatoes and small onion using the large holes of a box grater or a food processor attachment. 🥔🧅
- Transfer the grated potato and onion mixture into a clean kitchen towel or cheesecloth.
- Gather up the corners and squeeze firmly over a bowl or sink to extract as much liquid as humanly possible! (Removing excess moisture is the key to ultra-crispy latkes!) 💧
- Combine the Batter:
- Transfer the squeezed potato and onion mixture into a medium mixing bowl.
- Add the 2 lightly beaten eggs, ¼ cup all-purpose flour, 1 teaspoon salt, and ½ teaspoon black pepper. 🥚🌾
- Toss and stir everything together with a fork until the ingredients are evenly coated.
- Heat the Oil:
- Heat about ¼ inch of vegetable oil in a large heavy skillet (cast iron works best!) over medium-high heat until shimmeringly hot. 🛢️
- Fry to Golden Perfection:
- Scoop ¼ cup of the potato mixture into the hot oil for each pancake, gently pressing the top flat with a spatula. 🥞
- Fry in batches for 3 to 4 minutes per side until the edges are deep golden brown and crispy. ⏲️
- Transfer the fried pancakes to a paper-towel-lined plate or wire rack to drain excess oil. Sprinkle with a light pinch of sea salt while hot! 🧂
- Serve & Enjoy:
- Serve hot right out of the skillet with a dollop of sour cream, applesauce, or green onion garnish! 😋✨
