Flawless Potato Pancakes

The secret to these “flawless” pancakes is the soaking and squeezing process, which removes excess starch and moisture, ensuring a perfectly crispy exterior and a tender, creamy center.

Flawless Potato Pancakes

Ingredients:

How To Make Flawless Potato Pancakes:

Step 1: Soak and Dry: Place the 2 1/4 lbs grated potatoes and 1/2 grated onion into a large bowl. Cover with several inches of cold water and let them soak for 20–30 minutes. Transfer the mixture to a colander, rinse with fresh water, and then squeeze the mixture repeatedly using a clean kitchen towel or cheesecloth to remove every drop of moisture possible.

Step 2: Whisk the Binder: In a separate bowl, whisk together the 2 eggs, 3 tbsp flour, 1 tsp salt, 1/2 tsp black pepper, and a pinch of cayenne pepper until the batter is smooth.

Step 3: Combine: Add the bone-dry potato and onion mixture into the egg batter. Use a spatula to mix everything together until the potatoes are thoroughly coated.

Step 4: Heat the Oil: Pour about 1/4-inch of the vegetable oil into a heavy skillet and heat over medium-high until the oil shimmers.

Step 5: Fry to Golden Perfection: Drop large spoonfuls of the batter into the hot oil, flattening them with the back of your spatula until they are about 1/2-inch thick. Fry for 3–5 minutes until the edges are deep golden brown. Reduce the heat to medium, flip, and cook for another 5 minutes until the other side is equally crispy.

Step 6: Drain and Serve: Transfer the finished pancakes to a wire rack or paper towels to drain. Serve immediately while hot and crunchy.