Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups Russet Potato (grated, approximately 1 large potato)
- 1/4 cup yellow onion (grated)
- 3 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon onion powder
- salt & pepper (to taste)
- canola or vegetable oil (or any light oil meant for frying, such as vegetable or peanut oil)
Instruction
- Add 1/4-1/2 inch of canola oil to the bottom of a deep, nonstick skillet and preheat over medium heat.
- While oil is heating, stir grated potato, onion, flour, baking powder, onion powder, salt and pepper together to create a thick batter. The liquid from the grated potato should get mostly absorbed all the flour.
- Once oil is hot, drop by heaping tablespoons into the pan, spreading out into round, flat pancake shapes. Fry the potato cake until the edges become medium brown in color, about 2-3 minutes for me. Keep in mind the darker they become, the crispier they get.
- Carefully flip potato cake and cook 1-2 minutes more. Remove from pan and place on paper towel lined cooling racks to drain. Sprinkle salt onto the hot potato pancakes and serve warm with desired toppings.
