Kittencal's Crispy Potato Pancakes

Ingredients

• 10 large potatoes, extra-large, peeled and coarsely grated (use Russets only for a crispier pancake)
• 1 medium onion, grated
• 4 eggs, slightly beaten
• 1/2 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1/3 cup oil
• salt and pepper
• 1/4 cup chopped fresh parsley (or to taste)
• 1/2 teaspoon garlic powder (optional or to taste)
• cooking oil (for frying)

Directions

1. 1

   In a large bowl, place the grated potatoes and cover with COLD water.

2. 2

   Place in the fridge overnight.

3. 3

   The following day when ready to make the pancakes, in a large measuring cup or bowl whisk together eggs, oil, parsley, salt, pepper, garlic powder (if using) and chopped parsley; mix well to combine.

4. 4

   Drain the grated potatoes and then squeeze out as much moisture as you can with your hands.

5. 5

   Place the grated potatoes in a large bowl.

6. 6

   Grate the onion into the potatoes, and mix to combine.

7. 7

   Pour in the egg mixture into the potatoes; mix with a wooden spoon to combine well (I use clean hands for mixing).

8. 8

   Add in flour and more salt and pepper if needed; mix well to combine.

9. 9

   Heat a large frypan with enough oil to coat the bottom of the pan (you will most likely have to add in more oil when frying).

10. 10

    Drop by tablespoons into hot oil in the frypan, and fry until dark golden brown on both sides (there will be most likely liquid that gathers in the bowl as you are frying the pancakes, not to worry it's the juice from the potatoes, just keep mixing with a wooden spoon as you are frying).

11. 11

    Remove to a paper towel to drain.

12. 12

    Delicious!