Perfect recipe for crispy and golden potato pancakes. Keep this one in your recipe box because everyone is going to love it. If you want to cut corners, you certainly could use frozen shredded potatoes–but making this from scratch is the best!
3 lbs potatoes
1 teaspoon salt
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 onion, minced
black pepper, to taste
smoked paprika, to taste
vegetable oil ( for frying)
Wash and peel the potatoes.
Grate the potatoes with a grater or food processor. (Grate them into a bowl of salted water to keep them from discoloring). Drain off all liquid, and squeeze the excess liquid out by hand.
Beat the eggs and mix with the grated potatoes and other ingredients, except the oil.
Heat about 1/2 inch of oil in a skillet over medium high heat until very hot.
Drop potato mixture by heaping tablespoons into oil (about 4 at a time).
Use a spatula to flatten them out.
Fry for 2-3 minutes on each side or until golden brown.
Drain on paper towels.