Total Time
32mins
Prep 20 mins
Cook 12 mins

There are three secrets to making crisp and tasty potato pancakes. First, soak the grated potatoes in cold water overnight in the refrigerator; second, press all the water out of the soaked potatoes. The third secret is to add a touch of baking powder to the batter just before frying.

Ingredients Nutrition

Directions

  1. GRATE POTATOES ON A MEDIUM GRATER OR WITH THE GRATING BLADE OF A FOOD PROCESSOR.
  2. PLACE IN A BOWL, COVER WITH COLD WATER AND LET STAND OVERNIGHT IN THE REFRIGERATOR.
  3. DRAIN POTATOES IN A COLANDER, PRESSING AND SQUEEZING THE POTATOES DRY WITH YOUR HANDS.
  4. IN A LARGE BOWL, COMBINE POTATOES, ONION, EGGS, FLOUR, SALT AND BAKING POWDER.
  5. MIX UNTIL WELL BLENDED.
  6. IN A LARGE SKILLET, HEAT 2 TBSP.
  7. OF THE OIL UNTIL HOT.
  8. TAKE A TBLESPOON OF THE POTATO MIXTURE AND PLACE IN PAN, PATTING IT THIN AND FLAT.
  9. YOU SHOULD BE ABLE TO GET 6 PANCAKES INTO THE PAN.
  10. FRY OVER MEDIUM-HIGH HEAT UNTIL PANCAKES ARE VERY CRISP AND THE EDGES ARE BROWN.
  11. TURN AND BROWN OTHER SIDE.
  12. REGULATE THE HEAT SO THAT THE PANCAKES SIZZLE WITHOUT BURNING.
  13. DRAIN PANCAKES ON PAPER TOWELS AND SERVE IMMEDIATELY WITH SOUR CREAM AND/OR APPLE SAUCE.
  14. CONTINUE FRYING REMAINING BATTER, ADDING MORE OIL TO KEEP PAN GREASED.
  15. ALTHOUGH PANCAKES ARE AT THEIR BEST RIGHT FROM THE PAN, THEY CAN BE REHEATED IN A SINGLE LAYER ON A BAKING SHEET AT 400 F.
  16. FOR 5 MINUTES.
  17. MAKES ENOUGH FOR 6 SERVINGS.

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