Ingredients:

  • 1 kg Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs
  • 50g all-purpose flour, plus more if needed
  • 1 teaspoon baking powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)
  • Vegetable oil, for frying (approx. 1 cup)

Instructions:

  1. Grate the potatoes and onion using a box grater or food processor.
  2. Place the grated mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In a large mixing bowl, combine the drained potato and onion mixture with the eggs, flour, baking powder, salt, pepper, and nutmeg (if using).
  4. Heat about 1/2 inch of vegetable oil in a large frying pan over medium-high heat. Test the oil by dropping a small piece of potato in; it should sizzle immediately.
  5. Drop spoonfuls of the potato mixture into the hot oil, being careful not to overcrowd the pan. Gently flatten the pancakes with a spatula.
  6. Cook for about 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the pancakes from the pan with a slotted spoon and place them on a plate lined with paper towels to drain.
  8. Serve the potato pancakes recipe hot with your favorite toppings.