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Potato pancakes have captured the hearts and palates of many around the world, making them a beloved dish across various cuisines. From the crispy latkes of Jewish tradition to the hearty rösti of Switzerland, these pancakes are a testament to the versatility of the humble potato. They can be enjoyed as a side dish, a snack, or even a main course, adapting to any meal and occasion. Today, we’re diving into the delightful world of Crispy Herb-Infused Potato Pancakes, a comforting dish that combines simple, accessible ingredients to create a deliciously crunchy treat.

Potato Pancakes

Indulge in the delightful crunch of Crispy Herb-Infused Potato Pancakes! This versatile dish is perfect for brunch, snacks, or a flavorful side at dinner. Made with russet potatoes, fresh herbs, and simple ingredients, these pancakes boast a crispy exterior and a tender interior. Enjoy them with sour cream, or experiment with toppings like poached eggs or avocado. Discover the joy of this comforting recipe! #PotatoPancakes #BrunchIdeas #HealthyEating #Recipes #ComfortFood #CrispyDelight #HerbInfused
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Ingredients
  

4 medium-sized russet potatoes, peeled and grated

1 small onion, finely chopped

2 garlic cloves, minced

2 large eggs

1/2 cup all-purpose flour

1 teaspoon baking powder

1/4 cup fresh parsley, chopped (or any herb of your choice)

Salt and pepper to taste

1/4 cup vegetable oil (or more as needed for frying)

Sour cream or applesauce, for serving

Instructions
 

In a large bowl, combine the grated potatoes and chopped onion, and let them sit for about 10 minutes to release their moisture.

    After 10 minutes, use a clean kitchen towel or cheesecloth to wring out the excess moisture from the potatoes and onions. Your goal is to have a dry mixture for crispier pancakes.

      Add minced garlic, eggs, flour, baking powder, and chopped parsley to the potato mixture. Season with salt and pepper. Mix until all ingredients are well combined and form a thick batter.

        Heat a large skillet or frying pan over medium heat and add about 2 tablespoons of vegetable oil.

          Once the oil is hot, scoop about 1/4 cup of the potato mixture and spread it into a round pancake shape in the skillet. Repeat this process, ensuring not to overcrowd the pan.

            Fry each pancake for about 4-5 minutes on one side, or until golden brown and crispy. Carefully flip and cook for an additional 4-5 minutes on the other side.

              Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. You can keep them warm in an oven at low temperature while frying the rest.

                Serve hot with a dollop of sour cream or a side of applesauce for a delightful contrast in flavors.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6