BEST POTATO PANCAKES EVER

Potato pancakes are a beloved dish that combines crispy edges, a tender interior, and a burst of savory flavors. Whether you’re making them for breakfast, as a snack, or as a side dish, this recipe promises to deliver the best potato pancakes ever that everyone will love.

Ingredients

• 4 large potatoes (Russet or Yukon Gold, peeled and grated)
• 1 medium onion (grated)
• 2 large eggs
• 3 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder (optional)
• ¼ cup fresh parsley (finely chopped, optional)
• Vegetable oil (for frying)

Instructions

1. Prepare the Ingredients:
   Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer the grated potatoes to a large bowl.
2. Add Onion and Mix:
   Grate the onion and squeeze out the excess liquid. Add the grated onion to the bowl with the potatoes.
3. Combine the Batter:
   Add eggs, flour, baking powder, salt, pepper, and garlic powder (if using) to the potato and onion mixture. Mix well to combine. For added flavor, you can stir in chopped parsley.
4. Heat the Oil:
   In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering but not smoking.
5. Form and Fry Pancakes:
   Scoop about 2 tablespoons of the potato mixture and flatten it into a pancake shape. Carefully place the pancake into the hot oil. Repeat, cooking in batches to avoid overcrowding the pan.
6. Cook Until Golden:
   Fry each pancake for 2-3 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
7. Serve Warm:
   Serve the potato pancakes immediately with sour cream, applesauce, or your favorite dipping sauce.

Serving and Storage Tips

• Serving: Potato pancakes are best served warm and crispy. Garnish with fresh herbs or a dollop of sour cream for added flair. Pair them with eggs, bacon, or salad for a complete meal.
• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: To restore their crispiness, reheat the pancakes in a skillet over medium heat or in a preheated oven at 375°F (190°C) for about 5-7 minutes. Avoid microwaving as it may make them soggy.
• Freezing: Potato pancakes can be frozen. Place them in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer bag. Reheat directly from frozen in the oven.

FAQs

1. Can I make potato pancakes gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend or potato starch for a gluten-free version.

2. Why are my potato pancakes falling apart?
Ensure you’ve squeezed out as much moisture as possible from the grated potatoes and onion. Excess moisture can prevent the pancakes from binding properly.

3. Can I prepare the batter in advance?
It’s best to make the batter fresh to avoid the potatoes turning gray. If you need to prep ahead, grate the potatoes and store them in water with a splash of lemon juice to prevent browning. Drain and dry them thoroughly before mixing the batter.

4. What’s the best oil for frying potato pancakes?
Neutral oils like vegetable oil, canola oil, or sunflower oil are ideal for frying as they have a high smoke point and don’t overpower the flavor of the pancakes.

Enjoy making these crispy delights and delight your family and friends with the best potato pancakes ever!

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