We took all the work out of Grandma’s old-fashioned potato pancakes, without sacrificing the taste or crispy-crunchy texture. The secret is, rather than grating the potatoes by hand, we start off with refrigerated ones. This means we get the old-world flavor, without all the old-work work. ?
In a large bowl, combine potatoes and egg; mix well. Add flour, onion powder, salt, and pepper; mix until thoroughly combined. Measure out a heaping 1/4 cup of potato mixture and form it into a patty. Place on a platter. Repeat with remaining mixture.?
In a large skillet over medium heat, heat oil until hot but not smoking. In batches, place potato pancakes into oil and cook 3 to 4 minutes per side or until golden on both sides. Drain on a paper towel-lined platter; serve warm with a dollop of sour cream.?
Test Kitchen Tip
These also taste great topped with applesauce or with a sprinkle of cheddar cheese and bacon bits.?
