Ingredients:
800g of potatoes (about 4 medium-sized)
1 tablespoon of salt
Freshly ground black pepper, to taste
Vegetable oil, for frying
Instructions:
Prepare the Potatoes:
Peel the potatoes and grate them using the coarse side of a box grater.
Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
This step is crucial for crispy pancakes.
Mix the Ingredients:
In a large bowl, combine the grated potatoes, cornstarch, salt, and a generous amount of freshly ground black pepper.
Mix thoroughly to ensure the cornstarch coats the potatoes evenly.
Heat the Oil:
Pour vegetable oil into a large frying pan to a depth of about 1/4 inch, and heat over medium-high heat.
You can check if the oil is ready by dropping a small piece of potato in; if it sizzles immediately, it’s ready.
Cook the Pancakes:
Form small patties from the potato mixture and carefully place them in the hot oil. Flatten them slightly with the back of a spoon to ensure they cook evenly.
Fry each pancake for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan.
Drain and Serve:
Remove the pancakes from the oil and drain on paper towels to remove excess grease.
Serve hot with your choice of dips such as sour cream, apple sauce, or a creamy garlic dip