- Prepare the Potatoes:
- Peel and grate the potatoes. Immediately place them in a bowl of cold water to prevent them from browning.
- Drain the potatoes and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is crucial for crispy pancakes.
- Mix the Ingredients:
- In a large bowl, combine the drained potatoes, grated onion, shredded cheddar cheese, beaten eggs, flour, salt, pepper, and garlic powder. Mix until everything is well incorporated.
- Heat the Oil:
- Heat about 1/4 inch of oil in a large skillet over medium heat. The oil is ready when a small amount of the batter sizzles upon contact.
- Cook the Pancakes:
- For each pancake, spoon about 1/4 cup of the potato mixture into the hot oil. Flatten it slightly with the back of the spoon to form a pancake.
- Cook for 3-4 minutes on each side or until golden brown and crispy. 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 warm with sour cream, apple sauce, or your favorite dipping sauce.
Tips for Perfection:
- Removing Moisture: The key to crispy potato pancakes is removing as much moisture as possible from the potatoes. Take your time squeezing out the water.
- Consistent Heat: Maintain a consistent medium heat for cooking the pancakes. If the oil is too hot, the outsides will burn before the insides are cooked through; if it’s too low, the pancakes will be greasy.
- Serving Suggestions: Potato pancakes are versatile and can be served with a variety of toppings. Try them with sour cream and chives, a dollop of apple sauce, or even a fried egg on top for a different twist.
Grandma’s cheesy potato pancakes are not only filled with comforting flavors but also bring back the warmth of home-cooked meals. Enjoy making and sharing these delightful treats!