A delightful twist on traditional potato latkes, these crispy potato pancakes are perfect for any occasion.
Peel and cut the potatoes into chunks.
Cutting the potatoes into smaller pieces helps the food processor chop them evenly.
Chop the potatoes in a food processor until finely grated.
Pulse the processor to avoid over-processing the potatoes into a paste.
Peel and cut the onion into chunks.
Use a sharp knife to make cutting the onion easier.
Chop the onion in the food processor until finely grated.
Combine the onion with the potatoes to prevent browning.
Mix the grated potatoes and onions in a colander over a large bowl and allow to drain.
Press down gently to remove excess liquid for crispier pancakes.
Transfer the drained mixture to a large bowl and add the eggs, baking powder, salt, pepper, and flour. Mix well.
Add the flour gradually to achieve the right consistency.
Heat oil in a frying pan over medium heat.
Ensure the oil is hot enough by testing with a small drop of the mixture.
Spoon heaping tablespoons of the mixture into the pan and flatten with the back of the spoon.
Flattening the pancakes ensures even cooking and crispiness.
Fry until golden brown on one side, then flip and cook the other side.
Avoid overcrowding the pan to maintain the oil's temperature.
Drain the pancakes on paper towels to remove excess oil.
Pat gently with paper towels for a less greasy result.
Serve warm with your choice of applesauce or sour cream.
Garnish with fresh herbs like parsley for a pop of color and flavor.
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