Perfect Potato Pancakes

By samara72

Ingredients

• 4 pounds baking potatoes, peeled and chunked
• 1 large onion, quartered
• 1/2 cup all-purpose flour
• 1/4 cup plain bread crumbs
• 1 teaspoon baking powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 eggs, beaten
• 1/2 cup vegetable oil

Details

Servings 24

Preparation

Step 1

In a food processor, process the potatoes and onions, in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.

In a large bowl, combine the drained potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.

Heat the oil in a large skillet over medium heat.

Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook for 2 to 3 minutes per side, until golden on both sides.

Drain on a paper towel-lined platter and serve warm.