1. Prep the Potatoes
Peel and grate potatoes (use the large holes of a box grater).
Squeeze out excess liquid using a clean kitchen towel or cheesecloth (key for crispiness!).
Mix with grated onion, eggs, flour, salt, and pepper.
2. Fry to Golden Perfection
Heat ¼ inch of oil in a large skillet over medium heat.
Drop ¼ cup portions of the potato mixture into the pan, flattening slightly.
Fry 3-4 minutes per side until deep golden and crispy.
Drain on paper towels to remove excess oil.
3. Serve Immediately
Best enjoyed hot & fresh with:
Applesauce (traditional sweet option)
Sour cream & chives (savory version)
Pro Tips for the Best Potato Pancakes
✅ Squeeze potatoes well – Less moisture = crispier pancakes
✅ Keep oil hot but not smoking – Prevents greasiness
✅ Don’t overcrowd the pan – Fry in batches for even cooking
✅ Make them small – Easier to flip and crispier edges
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