Apollo Potato Pancakes Recipe

Ingredients for Apollo Potato Pancakes

• Potatoes
• 1 medium yellow onion, finely chopped
• 2 large eggs
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• Ground Pepper
• Vegetable Oil

How to Make Apollo Potato Pancakes

1. Shred 2 lbs of russet potatoes. Place shredded potatoes in a large bowl and cover with cold water. Soak for 5 minutes to remove excess starch.
2. Drain the potatoes thoroughly. Wrap in a clean kitchen towel or several layers of paper towels and squeeze out as much excess water as possible. This step is crucial for crispy pancakes!
3. In a large bowl, combine the well-drained potatoes with 1 medium finely chopped yellow onion, 2 large eggs, 1/2 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon black pepper.
4. Gently stir the mixture until just combined. Do not overmix.
5. Heat 2 tablespoons of vegetable oil (or your preferred high-heat cooking oil) in a large skillet over medium heat. The oil should be about 1/8 inch deep.
6. Once the oil is hot, drop 1/2 cup portions of the potato mixture into the skillet, leaving some space between each pancake.
7. Gently flatten each pancake with a spatula.
8. Cook for approximately 4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
9. Serve immediately and enjoy! Garnish with your favorite toppings like sour cream, applesauce, or chives.