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- In a large bowl, combine the grated potatoes and onion with the eggs, flour, salt, pepper, and garlic powder. Mix until well combined.
- Heat the Oil:
- Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
- Form the Pancakes:
- Scoop about 2 tablespoons of the potato mixture for each pancake and flatten it into a patty shape. Carefully place it into the hot oil.
- Fry:
- Fry each pancake for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
- Remove the pancakes and place them on a plate lined with paper towels to drain excess oil.
- Serve:
- Serve warm with sour cream, applesauce, or any dipping sauce of your choice.
Pro Tip: For extra crispiness, you can double-fry the pancakes. After the first fry, let them cool slightly and fry them again for an additional minute on each side.
To store your potato pancakes, follow these steps:
- Cooling: Allow the pancakes to cool completely on a wire rack or paper towels to prevent them from becoming soggy.
- Refrigeration: Place the cooled pancakes in an airtight container with a layer of parchment paper between each pancake to prevent sticking. They can be stored in the refrigerator for about 3 to 5 days.
- Freezing: For longer storage, you can freeze the pancakes. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months.
- Reheating: To reheat, you can bake them in the oven at 375°F (190°C) for about 10-15 minutes or pan-fry them for a few minutes on each side until heated through and crispy.
This way, you can enjoy your potato pancakes even after making them ahead of time!
