A delightful twist on classic potato pancakes, these fritters are crispy, flavorful, and perfect for any meal.
Grate the potatoes and onion into a large bowl filled with cold water.
Soaking the grated potatoes in cold water helps remove excess starch, making the fritters crispier.
Drain the grated mixture using a colander lined with cheesecloth, then squeeze out as much water as possible.
Ensure the mixture is as dry as possible for the best texture.
In a separate bowl, beat the eggs, then mix in the flour, salt, pepper, and baking powder.
Mix the dry ingredients thoroughly to avoid lumps.
Combine the grated mixture with the batter and mix well.
Ensure the grated mixture is evenly coated with the batter.
Heat a non-stick skillet with a thin layer of oil over medium heat.
Use just enough oil to coat the skillet for a golden crust.
Drop spoonfuls of the mixture onto the skillet, flattening them slightly with a spatula.
Cook in batches to avoid overcrowding the skillet.
Cook until golden brown on one side, then flip and cook the other side until crispy.
Adjust the heat as needed to prevent burning.
Transfer the fritters to a paper towel-lined plate to drain excess oil.
Keep the fritters warm in a low oven if making a large batch.
Serve the fritters warm with your favorite toppings or dips.
Try serving with sour cream or applesauce for a classic pairing.
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