Makes: 8–10 pancakes
Ingredients
4 medium potatoes, peeled and grated
1 small onion, grated
2 large eggs
¼ cup (30 g) all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder (optional)
Vegetable oil, for frying
Butter, for serving (optional)
Instructions
Grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and garlic powder. Mix well.
Heat about ¼ inch (6 mm) of oil in a large skillet over medium heat.
Scoop about ¼ cup of the mixture into the pan and flatten it into a pancake.
Fry for 3–4 minutes per side, or until deep golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serve hot with a small pat of butter, sour cream, applesauce, or chopped fresh herbs.
Tip: For extra-crispy pancakes, squeeze out as much moisture as possible from the potatoes before mixin