A delightful twist on classic potato pancakes, these fritters are crispy on the outside and tender on the inside, perfect for any meal.
Peel the potatoes and onion, then grate them into a large mixing bowl.
Grate the potatoes and onion finely for a smoother batter, or coarsely for a chunkier texture.
Let the grated mixture sit for a few minutes, then squeeze out the excess liquid using a clean kitchen towel.
Removing the liquid ensures the fritters are crispy and hold together well.
Add the eggs, flour, salt, pepper, and baking powder to the bowl and mix until well combined.
Mix just until combined to avoid overworking the batter, which can make the fritters dense.
Heat a skillet over medium heat and add enough oil to coat the bottom.
Ensure the oil is hot before adding the batter to prevent sticking.
Scoop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon.
Cook in batches to avoid overcrowding the skillet, which can lower the oil temperature.
Cook each fritter for about 4-5 minutes on each side, or until golden brown and crispy.
Use a spatula to gently flip the fritters to avoid breaking them.
Transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Keep the fritters warm in a low oven while cooking the remaining batches.
Serve the fritters warm with your choice of toppings, such as sour cream, chives, or applesauce.
Arrange the fritters on a serving platter for a beautiful presentation.
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