Potato Pancakes with Sour Cream

potato pancakes with sour cream

Browned and crispy on the outside, warm and tender on the inside, these potato pancakes are a real treat. Dipping the hot pancakes in cool, creamy Lilly Sour Cream elevates them to a true delicacy.

Makes 24 pancakes

2 pounds yukon gold potatoes, peeled and shredded
1 large onion, finely shredded in a food processor
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 cup olive oil for frying
2 tablespoons finely chopped parsley, for garnish

1. Heat oven to 200 degrees F. Place the grated potatoes in a colander. Drain and squeeze them as dry as you can by pressing them with your hands. The more liquid you remove, the crispier the pancakes will be.

2. Add the shredded, drained onion to the potatoes, still in the colander, mix with your hands and press to drain some more.

3. Transfer the potato/onion mixture to a large bowl. Add the egg and the spices and mix well.

4. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking, about 2 minutes. Spoon about 2 tablespoons potato mixture per pancake into the skillet, lightly pressing on them to flatten. Cook about 5 minutes on each side, until well-browned. Transfer to paper towels to drain, then to the warm oven, and continue cooking more batches.

5. Serve hot, with sour cream garnished with parsley.

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