- Prepare the Potatoes and Onion:
- Peel the potatoes and the onion.
- Grate the potatoes and onion using a box grater or a food processor with a grating attachment.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.
- Make the Batter:
- In a large mixing bowl, beat the eggs.
- Add the grated potatoes and onion to the bowl.
- Sprinkle in the flour, salt, black pepper, and baking powder.
- If using, add the chopped parsley for extra flavor and color.
- Mix well until all the ingredients are fully combined.
- Heat the Oil:
- Pour vegetable oil into a large skillet to a depth of about 1/4 inch (0.6 cm). Heat the oil over medium-high heat until shimmering.
- You can test the oil by dropping a small piece of batter into it; the batter should sizzle and turn golden brown within a minute.
- Fry the Pancakes:
- Using a spoon or your hands, scoop about 2-3 tablespoons of the batter and drop it into the hot oil.
- Flatten the batter with the back of a spoon or a spatula to form a pancake.
- Fry the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon or spatula to remove the pancakes from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Repeat the process, adding more oil to the skillet as needed, until all the batter is used.
- Serve:
- Serve the potato pancakes hot with sour cream and applesauce on the side.
Tips for Success
- Moisture Removal: Squeezing out the moisture from the grated potatoes and onion is essential for crispy pancakes. Don’t skip this step!
- Uniform Size: Try to make each pancake the same size to ensure even cooking.
- Oil Temperature: Make sure the oil is hot enough before frying. If the oil is too cool, the pancakes will absorb too much oil and become greasy.
Variations
- Cheese: Add 1/2 cup of shredded cheese (such as cheddar or mozzarella) to the batter for cheesy potato pancakes.
- Herbs: Experiment with different herbs like chives, dill, or thyme for added flavor.
- Spices: Add a pinch of smoked paprika, garlic powder, or cayenne pepper to the batter for a spicy kick.
Serving Suggestions
- Breakfast: Serve with eggs, bacon, and a side of toast for a hearty breakfast.
- Appetizer: Serve with a dollop of sour cream and a sprinkle of chopped chives or green onions for a tasty appetizer.
- Main Course: Pair with a green salad or coleslaw and some grilled sausages for a complete meal.
- Snack: Enjoy as a delicious snack with a side of your favorite dipping sauce.
Storage and Reheating
- Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through and crispy. Avoid reheating in the microwave, as the pancakes may become soggy.
- Freezing: To freeze, place the cooled pancakes on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Reheat in the oven directly from frozen.
These potato pancakes are sure to be a hit with their perfectly crispy exterior and tender, flavorful interior. Enjoy this versatile and delicious dish anytime!