Crispy Potato Pancakes with Herbs

Ingredients

For the Potato Pancakes:
4 large russet potatoes, peeled and grated
1 small onion, grated
2 large eggs
½ cup all-purpose flour
¼ cup fresh herbs (such as parsley, chives, or dill), finely chopped
1 tsp garlic powder
Salt and pepper to taste
Oil for frying (vegetable or canola oil)

For Serving:
Ketchup (or your preferred dipping sauce)

Instructions

Prepare the Potatoes:
After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving crispy pancakes.

Mix the Batter:
In a large bowl, combine the grated potatoes, grated onion, eggs, flour, fresh herbs, garlic powder, salt, and pepper. Mix until well combined.

Heat the Oil:
In a large skillet, heat about ¼ inch of oil over medium-high heat. The oil should be hot enough that a small drop of the potato mixture sizzles when added.

Fry the Pancakes:
Drop about ¼ cup of the potato mixture into the hot oil for each pancake, flattening slightly with a spatula.
Fry until golden brown and crispy, about 3-4 minutes per side. Avoid overcrowding the pan; work in batches if necessary.
Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil.

Serve:
Arrange the crispy potato pancakes on a serving plate and serve hot with a small silver bowl of ketchup on the side.

Presentation Tips

Stack the potato pancakes slightly off-center on the plate to create visual interest.
Garnish with additional fresh herbs on top for a pop of color.
Place the silver bowl of ketchup nearby for an appealing contrast against the golden brown pancakes.