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Here’s a classic and cozy recipe for Potato Pancakes (also called Latkes or Kartoffelpuffer)—crispy on the outside, tender and savory inside. Perfect as a side dish, breakfast, or snack!

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🥔 Crispy Potato Pancakes

Ingredients (Makes about 10 small pancakes):

• 4 medium russet potatoes, peeled

• 1 small onion

• 2 eggs

• ¼ cup all-purpose flour

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder (optional)

• Oil for frying (vegetable, canola, or sunflower)

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Instructions:

1. Grate the potatoes and onion:

   • Use a box grater or food processor.

   • Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible—this step is key to crispiness!

2. Mix the batter:

   • In a large bowl, combine grated potato-onion mixture with eggs, flour, salt, pepper, and optional garlic powder. Mix well.

3. Heat oil:

   • In a large skillet, heat ¼ inch of oil over medium-high heat until shimmering but not smoking.

4. Fry the pancakes:

   • Drop 2–3 tablespoons of batter per pancake into the skillet.

   • Flatten gently with a spatula.

   • Fry 2–3 minutes per side, or until golden brown and crispy.

5. Drain and serve:

   • Remove and place on paper towels to drain excess oil.

   • Serve hot with sour cream, applesauce, or chive dip.

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💡 Tips:

• For extra crispiness, let the mixture sit for a few minutes and discard any liquid that separates before frying.

• Keep cooked pancakes warm in a 250°F (120°C) oven if making a large batch.

• Add shredded carrots or zucchini for a veggie twist.

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Would you like a baked or air fryer version for a healthier take?