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Achieving the perfect texture for your potato pancakes largely depends on mastering the frying process. Here are the essential steps to ensure your pancakes are golden brown and crispy on the outside while tender on the inside.

Golden Crispy Potato Pancakes

Discover the joy of cooking with Golden Crispy Potato Pancakes, a versatile dish perfect for any occasion! This simple recipe highlights the deliciousness of Yukon Gold potatoes, blended with onions, eggs, and flavorful seasonings to create a satisfying meal. Ideal as a breakfast staple, a savory snack, or an accompaniment at family gatherings, these pancakes promise a delightful crispy exterior and a tender interior. Learn the essential ingredients and steps to master this comforting dish today!
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Ingredients
  

4 medium-sized Yukon Gold potatoes

1 small onion, grated

2 large eggs, beaten

1/4 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/4 cup chopped fresh chives (or green onions)

1/2 cup vegetable oil (for frying)

Instructions
 

Prepare the Potatoes: Peel and rinse the potatoes to remove any dirt. Using a box grater or food processor, shred the potatoes into fine pieces. Place them in a large bowl and cover with cold water. Let them soak for about 10 minutes to release excess starch.

    Drain and Dry: After soaking, drain the shredded potatoes in a colander. Then, use a clean kitchen towel or paper towels to squeeze out as much moisture as possible. The drier the potatoes, the crispier the pancakes will be!

      Mix the Batter: In a large mixing bowl, combine the grated potatoes, grated onion, beaten eggs, flour, baking powder, garlic powder, onion powder, salt, pepper, and chopped chives. Mix until all ingredients are well incorporated; the mixture should have a thick consistency.

        Heat the Oil: In a large skillet, add the vegetable oil over medium-high heat. You want enough oil to coat the bottom of the pan, about 1/4 inch deep. To test if the oil is ready, drop a small amount of the potato mixture into the pan; it should sizzle immediately.

          Fry the Pancakes: Using a heaping tablespoon, scoop the mixture and carefully flatten it into a patty in the hot oil. Cook a few pancakes at a time, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy.

            Drain Excess Oil: Once cooked, remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Sprinkle them lightly with salt while they’re still hot for added flavor.

              Serve: Serve the potato pancakes warm, topped with sour cream, applesauce, or your favorite dipping sauce. Garnish with additional chives if desired.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings