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Instructions:
1. Grating the Potatoes and Onion
Peel the russet potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a large bowl. Grate the yellow onion as well and add it to the bowl with the potatoes.
2. Draining the Excess Liquid
Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the grated potatoes and onion. This step helps in achieving crispier pancakes.
3. Adding the Eggs, Flour, and Baking Powder
To the drained grated potatoes and onion, add the eggs, all-purpose flour, baking powder, salt, and pepper. Mix everything together until well combined.
4. Frying the Pancakes
In a large skillet, heat a generous amount of vegetable oil over medium-high heat. Using a large spoon or scoop, drop portions of the potato mixture into the hot oil, pressing down gently to flatten them into pancakes. Fry the pancakes in batches until they are golden brown and crispy on both sides.
5. Draining and Serving
Remove the cooked pancakes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the Classic Potato Pancakes hot, accompanied by sour cream or applesauce for dipping. Garnish with freshly chopped chives or parsley for added freshness and flavor.
FAQs
1. Can I use a different type of potato?
Yes, you can use Yukon Gold or red potatoes as alternatives to russet potatoes.
2. Can I make the pancakes ahead of time?
While the pancakes are best enjoyed fresh, you can prepare the potato mixture ahead of time and fry the pancakes just before serving.
3. Can I add other ingredients to the potato mixture?
Absolutely! You can add grated carrots, zucchini, or even cheese for different variations.
4. Can I bake the pancakes instead of frying?
Yes, you can bake the pancakes in the oven at 400°F (200°C) until they turn crispy and golden.
5. Can I freeze leftover pancakes?
Yes, you can freeze any leftover Classic Potato Pancakes in an airtight container for up to three months. Reheat them in the oven before serving.
