Polish Potato Pancakes

Instructions

1. Prepare the potatoes
   Grate the peeled potatoes using the large holes of a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible into a bowl. Let the liquid stand for 2 minutes, then carefully pour off the water, reserving the potato starch at the bottom.
2. Make the batter
   In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, pepper, and garlic powder if using. Add the reserved potato starch and mix thoroughly until all ingredients are well incorporated.
3. Heat the pan
   Heat 1/4 cup of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering but not smoking. The oil should be about 1/8 inch deep in the pan.
4. Fry the pancakes
   Working in batches, drop 1/4 cup portions of the potato mixture into the hot oil, flattening each with a spatula to about 1/2-inch thickness. Fry for 3-4 minutes on each side until golden brown and crispy. Avoid overcrowding the pan.
5. Drain and keep warm
   Transfer cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F (95°C) oven while cooking the remaining pancakes. Add more oil to the pan as needed between batches.
6. Serve
   Serve the potato pancakes hot with a dollop of sour cream, a sprinkle of chopped chives or green onions, and applesauce on the side if desired.