Potato Pancakes

Ingredients:

• 4 large russet potatoes
• 1 small onion
• 2 eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Instructions:

1. Peel and grate the potatoes. Wrap in a clean kitchen towel and squeeze out excess moisture.
2. Finely chop the onion and add it to the grated potatoes.
3. In a bowl, whisk together eggs, flour, salt, and pepper.
4. Add the potato and onion mixture to the bowl and stir to combine.
5. Heat vegetable oil in a large frying pan over medium heat.
6. Drop spoonfuls of the mixture into the hot oil, flattening slightly.
7. Fry for 3-4 minutes per side, until golden brown and crispy.
8. Drain on a paper towel-lined plate. Sprinkle with salt while hot.
9. Repeat until all the mixture is used.
10. Serve immediately!

While it takes a little time, the delicious, crispy result is well worth the effort!

Variations:

• Add grated zucchini or carrots.
• Sprinkle with shredded cheddar cheese while cooking.
• Serve with sour cream and chives.

Feel free to experiment and make it your own!

Keto-Friendly Option:

For a keto version, substitute almond or coconut flour for the all-purpose flour, and use avocado oil or ghee for frying.

Frequently Asked Questions:

• Can I make the batter ahead? Yes, store it in the refrigerator for up to 24 hours.
• Can I freeze leftovers? Yes, freeze on a baking sheet, then transfer to a freezer bag.
• Can I use sweet potatoes? Yes, for a sweeter pancake.

Conclusion:

These potato pancakes are more than just a recipe; they’re a connection to family and tradition. Enjoy!