Potato Pancakes
Ingredients
- 2 pounds russet potatoes about 4 medium, peeled
- 1 medium yellow onion
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- ¼ cup chopped fresh chives or green onion optional
- ½ to 1 cup neutral frying oil vegetable, canola, or avocado oil
Instructions
- Peel and grate the potatoes using the large holes of a box grater (or a food processor shredding blade). Grate the onion as well.
- Place the shredded potato and onion mixture into a clean kitchen towel or cheesecloth. Squeeze firmly over the sink until as much liquid as possible is removed.
- Transfer the squeezed mixture to a large bowl. Add the eggs, flour, baking powder, salt, pepper, and garlic powder (if using). Stir in chives if using. Mix until evenly combined.
- Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan well (about ¼ inch deep). Heat until shimmering.
- Scoop ¼ cup portions into the hot oil and gently flatten into thin patties. Fry 3 to 4 minutes per side until deep golden and crisp.
- Transfer to a wire rack over a baking sheet (or a paper towel-lined plate). Sprinkle lightly with salt while hot.
- Repeat with remaining mixture, adjusting heat as needed and adding oil between batches.
Notes
- For the crispiest pancakes, squeeze the potatoes very thoroughly. If liquid collects in the bowl while frying, drain it off before cooking the next batch.
- Keep finished pancakes warm on a wire rack in a 200°F oven so they stay crisp.
- Don’t crowd the pan. Fry in batches so the oil temperature stays steady.