Crispy Potato Pancakes

Ingredients

• Potatoes (4 large, peeled and grated)
• Onion (1 medium, grated)
• Eggs (2, beaten)
• All-purpose flour (1/4 cup)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Vegetable oil (for frying)
• Applesauce (for serving (optional))
• Sour cream (for serving (optional))

Instructions

1. Begin by grating the potatoes and onion using a box grater or food processor. To remove excess moisture, place the grated mixture in a clean kitchen towel and wring it out until dry.
2. In a large mixing bowl, combine the drained potato and onion mixture with the beaten eggs, flour, salt, and black pepper. Stir until well combined.
3. Heat a generous amount of vegetable oil in a large skillet over medium-high heat, about 1/4 inch deep.
4. Once the oil is hot, drop spoonfuls of the potato mixture into the skillet, flattening each pancake with the back of a spoon to form even rounds.
5. Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.
6. When cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Keep warm while you fry the remaining batter.
7. Serve the crispy potato pancakes warm, accompanied by applesauce or sour cream for a delightful finish.