Perfecting Traditional Potato Pancakes
Ingredients:
- 2 ½ pounds of Russet potatoes (or any starchy potato), peeled and finely grated
- 1 finely grated yellow onion
- 2 large eggs
- 1 tsp salt
- ¼ cup all-purpose flour
- Frying oil
Instructions:
- Grate the potatoes and, using a towel, thoroughly remove all liquid from them. Place the drained potatoes in a large bowl, adding grated onion, salt, eggs, and flour. Mix thoroughly by hand, aiming for a slightly tacky consistency. Adjust with additional flour if too sticky.
- Heat 3 tbsp oil in a skillet. Spoon ⅓ to ½ a cup of the mixture into the hot skillet. Fry for three to five minutes on each side until golden. Briefly drain on paper towels.
- Serve immediately while hot, paired with applesauce and a dusting of powdered sugar, sour cream, or yogurt. These versatile pancakes can also be served as a delightful side dish with meat and gravy.
Indulge in the delightful taste of these classic potato pancakes!