TO MAKE APPROXIMATELY 12 POTATO PANCAKES, YOU WILL NEED THE FOLLOWING INGREDIENTS:
4 large potatoes (preferably starchy varieties like Russet).
1 small yellow onion.
2 large beaten eggs.
3 Tbsp.Of all-purpose flour.
1 Tsp.Of salt (to taste).
1/2 Tsp.Of black pepper (optional).
Vegetable oil (for frying).
Sour cream (for serving).
Peel the potatoes and give them a quick washing in some cold water to get rid of any dirt. Use a dish towel to thoroughly dry them off. Grate the potatoes into a coarse consistency using a grater.
After that, grate the onion and add it to the potatoes that have been grated. The pancakes will benefit from the additional taste and moisture that this provides.
In a clean kitchen towel or cheesecloth, place the shredded potatoes and onions. Squeeze out as much liquid as possible. This step is very necessary to get pancakes with a crisp texture.
Place the potato and onion combination, when it has been drained, in a large bowl. Put the eggs, flour, salt, and black pepper (if you want it) in a bowl and mix them together. Combine all of the ingredients until they are uniformly mixed. The use of flour in these pancakes makes them easier to bind together and contributes to their airy, fluffy texture.
Prepare the oil in a big skillet or frying pan by heating it over medium-high heat with a liberal quantity of vegetable oil. Take a heaping spoonful of the potato batter and drop it gently into the heated oil. Using the back of the spoon, shape it into a flat pancake and repeat with the remaining batter.
Cook the pancakes for approximately three to four minutes on each side, or until they reach the desired color and texture, which should be golden brown and crisp.
And immediately they are done cooking, move the pancakes to a platter lined with paper towels so that any extra oil may be absorbed. Depending on the size of your frying pan, you may need to cook the pancakes in separate batches.