Ingredients:
4 medium potatoes (e.g., Russet or Yukon Gold)
1 small onion (optional)
2 large eggs
1/4 cup (30g) all-purpose flour (or substitute with breadcrumbs)
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder (optional)
Oil for frying (vegetable or canola oil)
Instructions:
Prepare the Potatoes:
Peel the potatoes and grate them using a box grater or a food processor.
Grate the onion (if using) and mix it with the potatoes.
Place the grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible. This step is key to achieving crispy pancakes.
Mix the Batter:
In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and garlic powder. Mix until well combined.
Heat the Oil:
Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
Form the Pancakes:
Scoop about 2 tablespoons of the potato mixture for each pancake and flatten it into a patty shape. Carefully place it into the hot oil.
Fry:
