1
Preparation. Grate the peeled potatoes using the large holes of a grater. For the onion and garlic, you can mince them using a food processor. Then, add them to the grated potatoes.
2
Remove Excess Water. Place the grated potato, onion, and garlic mixture into a fine mesh strainer or cheese cloth, and squeeze out as much liquid as you can. This step ensures the pancakes become crispier. (keep the liquid, read the recipe notes)
3
Mixing. Transfer the strained mixture to a large bowl. Add the egg, flour, salt, and pepper. Mix well until everything is thoroughly combined.
4
Frying. In a large frying pan, heat half of the vegetable oil over medium-high heat. Once the oil is hot, take a two spoonful of the potato mixture, flatten it into a pancake shape in the hot oil. Fry each side until golden brown and crispy, roughly 2-3 minutes per side (You may need to add more oil later).
5
Draining. After frying, place the pancakes on a plate lined with paper towels to drain any excess oil.
6
Serving. Serve the potato pancakes while hot. They pair wonderfully with sour cream or your favourite sauce.