Follow these steps for perfect results
potatoes
peeled
egg
onion
chopped
all-purpose flour
salt
pepper
garlic powder
canola oil
Peel the potatoes.
Finely grate the potatoes.
Drain any excess liquid from the grated potatoes.
Place the grated potatoes in a large bowl.
Add the egg, chopped onion, flour, salt, pepper, and garlic powder to the bowl.
Mix all ingredients well until combined.
Heat 1/8 inch of oil in a large skillet over medium heat.
Drop the potato mixture by 1/4 cupfuls into the hot oil.
Press lightly to flatten each pancake.
Fry the pancakes until golden brown on both sides, approximately 3-4 minutes per side.
Serve the crispy potato pancakes immediately.
Expert advice for the best results
Squeeze excess moisture from the grated potatoes for extra crispy pancakes.
Use a mandoline for uniform grating.
Serve with a dollop of sour cream or applesauce.
Everything you need to know before you start
5 minutes
Potato mixture can be prepared 1 hour in advance; store covered in the refrigerator.
Arrange pancakes on a plate, slightly overlapping. Garnish with fresh herbs and a dollop of sour cream.
Serve as a side dish with sausages or ham.
Serve as an appetizer with a dipping sauce.
Top with a fried egg for a complete meal.
Crisp and refreshing to cut through the richness.
Discover the story behind this recipe
Traditional comfort food
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