Crispy Potato Pancakes

👩‍🍳 Instructions:

1. Prepare the potatoes:
   Peel and grate the potatoes. Grate the onion as well, if using.
   Place everything in a clean kitchen towel and squeeze out as much moisture as possible – this is key to a crispy result!

2. Mix the batter:
   In a large bowl, combine grated potatoes, onion, eggs, flour, salt, pepper, and garlic powder. Mix well.

3. Heat oil:
   Pour about ¼ inch of oil into a large skillet and heat over medium-high until shimmering.

4. Form and fry:
   Scoop about 2 tablespoons of the mixture per pancake. Flatten slightly and carefully place in the hot oil.
   Fry 3–4 minutes per side or until golden brown and crispy. Do not overcrowd the pan.

5. Drain & serve:
   Place cooked pancakes on paper towels to drain excess oil. Serve warm with applesauce, sour cream, or your favorite dip.

🔁 Optional: Double-fry for extra crispiness!

Let the pancakes cool after the first fry, then fry again for 1 minute per side.

❄️ Storing & Freezing:

• Refrigerate: Keep in an airtight container with parchment between layers for up to 5 days.

• Freeze: Lay flat on a baking sheet, freeze, then transfer to a freezer bag. Keeps for up to 2 months.

• Reheat: Bake at 190 °C (375 °F) for 10–15 minutes or re-fry until crisp.