Potato Pancakes

Ingredients

• 4 cups russet potatoes (peeled and grated (about 4 medium-sized potatoes))
• 2 large eggs (beaten)
• 4 tbsp all-purpose flour
• 2 tsp kosher salt (plus extra for seasoning)
• 1 tsp onion powder
• 1/4 tsp freshly ground black pepper
• 3 tbsp vegetable oil
• Greek yogurt or sour cream (for serving)
• applesauce (for serving)

Instructions

1. 1

   Preheat oven: Preheat your oven to 300°F. Place a wire rack over a baking sheet and set it aside.

2. 2

   Grate potatoes: Grate the potatoes and put them in a clean kitchen towel. Twist and squeeze over the sink to remove as much moisture as possible.

3. 3

   Whisk batter: In a large mixing bowl, whisk the eggs until frothy. Sprinkle in the flour, 2 teaspoons of salt, onion powder, and black pepper. Stir until the mixture is well combined and there are no dry spots. It's OK if the batter is a bit lumpy.

4. 4

   Combine potatoes: Add the grated potatoes to the egg mixture. Gently fold everything together until the potatoes are well coated. The batter should be thick. If it's too runny, sprinkle in a bit more flour.

5. 5

   Heat oil: Heat the vegetable oil in a large skillet over MED-HIGH heat. Test the heat by dropping a small bit of batter in. If it sizzles immediately, it's ready.

6. 6

   Fry pancakes: Scoop 1/4 cup portions of the potato mixture into the hot oil. Flatten them slightly to form pancakes. Cook without crowding the pan, about 3 minutes a side. They need to be golden brown and crispy. Reduce the heat if the oil smokes.

7. 7

   Keep warm: Transfer the cooked pancakes to the prepared wire rack. Sprinkle with a touch of salt and keep them in the oven to stay warm.

8. 8

   Serve: Once all the pancakes are cooked, serve them hot with a side of Greek yogurt or sour cream and applesauce.