Heat a generous amount of vegetable oil in a large skillet over medium-high heat. You want enough oil to coat the bottom of the pan.
Cook Pancakes
- For each pancake, drop a heaping tablespoon of the potato mixture into the hot oil, flattening it slightly with the back of the spoon.
- Fry until the edges are golden brown and crispy, about 3-4 minutes per side. Flip and cook the other side until golden brown.
Drain and Serve
Remove the cooked pancakes from the skillet and drain on paper towels to remove excess oil.
Serve
Serve the potato pancakes warm, with a dollop of sour cream or a side of applesauce if desired.
Tips
- For crispier pancakes, make sure to squeeze out as much moisture as possible from the potatoes and onions.
- Use a non-stick or well-seasoned cast-iron skillet to prevent sticking.
- You can also add finely chopped herbs like chives or parsley to the batter for extra flavor.
- To keep pancakes warm while cooking in batches, place them on a baking sheet in a low oven (around 200°F or 95°C).
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