These crispy golden potato pancakes are a delightful twist on the classic latkes, perfect for any occasion.
Wash the potatoes thoroughly and cut them into pieces that fit into your food processor.
Keeping the skin on adds extra nutrients and a rustic texture.
Shred the potatoes and onion using the shredding blade of the food processor, alternating between the two.
Alternating helps to mix the onion evenly with the potatoes.
In a large mixing bowl, whisk together the eggs, flour, and salt until smooth.
Ensure there are no lumps in the mixture for even binding.
Combine the shredded potatoes and onion with the egg mixture, stirring well to coat evenly.
Squeeze out excess liquid from the shredded vegetables before mixing to ensure crispiness.
Heat a thin layer of oil in a skillet over medium-high heat.
Test the oil with a small drop of batter; it should sizzle immediately.
Scoop a portion of the mixture with a slotted spoon, draining excess liquid, and place it into the hot skillet.
Flatten the mixture slightly in the skillet for even cooking.
Cook until the bottom is golden brown, then flip and cook the other side until crispy.
Avoid overcrowding the skillet to maintain the oil temperature.
Drain the cooked pancakes on paper towels and transfer them to a cookie sheet.
Keep the pancakes warm in a low oven if cooking in batches.
Serve the pancakes warm with your favorite toppings or sides.
Classic toppings include sour cream and applesauce for a traditional touch.
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