Return the squeezed potato mixture to the bowl. Add eggs, flour, salt, pepper, garlic powder, paprika, and baking powder. Mix everything well until the ingredients are evenly combined.
If the mixture feels too wet, add a little extra flour one tablespoon at a time.
5. Heat the oil
Heat enough oil in a large skillet to lightly coat the bottom. Warm over medium to medium-high heat until the oil begins to shimmer.
6. Form the pancakes
Scoop about 1/4 cup of the mixture for each pancake. Place it in the hot pan and gently flatten it with a spoon to form a small round pancake.
Avoid overcrowding the pan so the pancakes fry evenly.
7. Fry until golden
Cook each pancake for about 3–4 minutes per side, or until deep golden brown and crisp. Adjust the heat as needed to prevent burning.
Transfer cooked pancakes to the prepared paper-towel plate and lightly sprinkle with salt while still hot.
8. Repeat with remaining batter
Continue frying the rest of the mixture, adding more oil if needed. If cooking for a crowd, keep finished pancakes warm in a 200°F (95°C) oven.
9. Serve with applesauce
Place a stack of warm potato pancakes on a plate and add a generous spoonful of applesauce beside them. Top with sour cream or Greek yogurt if desired and garnish with chopped chives.
Serve immediately for the best crispy texture.
Variations and Helpful Tips
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