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 potatoes. Wrap in a clean towel and squeeze out excess moisture.
2. Finely chop the onion and add to the grated potatoes.
3. Whisk eggs, flour, salt, and pepper in a bowl. Add the potato and onion mixture; stir until combined.
4. Heat oil in a large frying pan over medium heat.
5. Drop spoonfuls of the mixture into the hot oil, flattening slightly. Fry 3-4 minutes per side, until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain. Sprinkle with salt.
7. Repeat until all mixture is used. Serve immediately!

Variations:

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

Feel free to experiment!

Keto-Friendly Option:

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, refrigerate for up to 24 hours. Stir before frying.
• Can I freeze leftovers? Yes! Freeze on a baking sheet, then transfer to a freezer bag. Reheat at 350°F (175°C).
• Can I use sweet potatoes? Yes, for a sweeter pancake.

Enjoy!

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