BEST POTATO PANCAKES EVER
These classic potato pancakes are a delicious form of comfort food. Serve as part of a robust winter supper with roast chicken or as a light dinner with applesauce and sour cream.
2 tablespoons vegetable oil for frying
¼ c all-purpose flour
4 large russet potatoes
1 medium onion
½ teaspoon sea salt or to taste
¼ teaspoon pepper or to taste
Slice the peeled onion and potatoes.
Add them into a food processor, then pulse until grated.
Strain the potato and onion mixture to remove most of the liquid content. Keep the potato starch and discard the liquid.
Put the potato mixture back into the bowl, then add a bit of salt, pepper, eggs, and flour. Whisk until well blended.
Place a large skillet on the stove and turn the heat to medium.
Add a bit of vegetable oil and allow it to become hot.
Spoon the potato mixture into the skillet and gently flatten it out. Cook each side for about 2 minutes or until golden brown.
Transfer onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the batter.
Serve and enjoy