Classic Potato Pancakes

Instructions

1. Prepare the Potato Mixture:

Using the large holes of a box grater or the shredding disk of a food processor, grate the potatoes and onion.
Immediately transfer the mixture to a clean, thin kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink to wring out as much liquid as possible. This is the most important step for achieving crispy pancakes.

2. Make the Batter:

Place the drained potato-onion mixture into a large bowl. Add the beaten eggs, flour, salt, and pepper (if using).
Use a fork or your hands to mix until everything is well combined and the mixture holds together slightly. It should be tacky but not overly wet. If it seems too loose, add another tablespoon of flour.

3. Fry the Pancakes:

In a large, heavy-bottomed skillet (cast iron works great), heat about ¼ inch of oil over medium-high heat until it shimmers. To test, drop a small bit of the mixture in; it should sizzle immediately.
Carefully spoon about ¼ cup of the batter for each pancake into the hot oil, gently pressing down with the back of your spoon or a spatula to flatten them to about ½-inch thickness. Avoid crowding the pan.
Fry for 3-5 minutes per side, until deeply golden brown and crispy around the edges. Flip once and repeat on the other side.

4. Drain and Serve:

Transfer the cooked pancakes to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess oil.
For the best texture and flavor, serve immediately while they are hot and crispy.

Classic: With a dollop of applesauce and a sprinkle of powdered sugar.
Savory: With a generous spoonful of sour cream or Greek yogurt and a sprinkle of fresh chives.
As a Side: Perfect alongside roasted chicken, pork chops, or beef stew.
Gourmet: Top with smoked salmon, crème fraîche, and a sprig of dill.