Traditional potato pancakes, commonly known as latkes, are a popular delicacy in many cultures, with a crispy surface and tender middle. These pancakes are a tasty addition to any morning spread or a tasty side dish for lunch or dinner. In this article, we’ll give the recipe for Classic Potato Pancakes, as well as a table sheet style with a list of all the components needed.The following is a list of all the components needed to prepare the Classic Potato Pancakes:

1. Peel and grate the potatoes and onion. Peel the russet potatoes and grind them on a box grater with big holes. In a large mixing basin, combine the grated potatoes. Grate the yellow onion and combine it with the potatoes in a mixing dish. 2. Excess Liquid Drainage. Squeeze as much liquid as possible from the grated potatoes and onion using a clean kitchen towel or cheesecloth. This procedure contributes to crispier pancakes.

3. Whisk in the eggs, flour, and baking powder. Add the eggs, all-purpose flour, baking powder, salt, and pepper to the drained grated potatoes and onion. Combine everything until well blended.4. Pancakes are fried. Heat a considerable amount of vegetable oil in a large skillet over medium-high heat. Drop parts of the potato mixture into the hot oil with a big spoon or scoop, gently pressing down to flatten them into pancakes. Fry the pancakes in batches until both sides are golden brown and crispy.

5. Serving and Draining. Remove the cooked pancakes from the skillet and drain any excess oil on a plate lined with paper towels. Serve the Classic Potato Pancakes hot, with sour cream or applesauce on the side. To enhance freshness and flavor, garnish with freshly chopped chives or parsley.