★Ingredients
4 medium potatoes, peeled and grated
2 large eggs, beaten
1/4 cup all-purpose flour
1 small onion, grated
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon baking powder (optional, for fluffier pancakes)
Vegetable oil for frying
Meat broth with frozen vegetables
A classic recipe for pie crust that reminds us of Grandma’s
★Instructions
- Prepare the Potatoes and Onion:
- Peel and grate the potatoes. Place the grated potatoes in a bowl of cold water to prevent browning.
- Grate the onion and set aside.
- Drain and Squeeze:
- Drain the grated potatoes and use a clean kitchen towel to squeeze out as much moisture as possible. This step is crucial to ensure the pancakes are crispy.
- Place the drained and squeezed potatoes in a large mixing bowl.
- Combine Ingredients:
- Add the grated onion, beaten eggs, flour, salt, pepper, and baking powder (if using) to the bowl with the potatoes. Mix until well combined.
- Heat the Oil:
- Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking.
- Fry the Pancakes:
- Drop spoonfuls of the potato mixture into the hot oil, flattening them gently with the back of the spoon to form pancakes.
- Fry until golden brown and crispy on both sides, about 3-4 minutes per side. Adjust the heat as necessary to prevent burning.
- Drain and Serve:
- Remove the pancakes from the skillet and drain on paper towels to remove excess oil.
- Serve hot with sour cream, applesauce, or your favorite toppings.
Enjoy!