Cook until golden and crisp: Fry the pancakes for about 3–4 minutes per side, or until deep golden brown and crisp around the edges. Adjust the heat as needed to keep them browning steadily without burning. Transfer each finished batch to the prepared paper towel–lined plate to drain and sprinkle lightly with a pinch of salt while they’re still hot.
Repeat with remaining batter: Continue frying the rest of the potato mixture, adding a little more oil to the pan as needed and letting it reheat before adding more batter. If you’re making these ahead or cooking for a crowd, you can keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.
Plate with applesauce: To serve in that cozy, home‑kitchen style, place a small stack of warm potato pancakes on a plate and add a generous spoonful of applesauce right beside them (or on top, if you like a little mess). Add a dollop of sour cream or Greek yogurt and a sprinkle of chopped chives or green onions, if using.
Serve immediately: Potato pancakes are at their best when they’re fresh and crisp, so bring them to the table right away. Leftovers can be cooled on the counter, then stored in an airtight container in the fridge and reheated in a hot skillet or toaster oven to bring back the crunch.
Variations & Tips
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