Kittencal's Potato Pancakes (Latkes)

Step 1: Coarsely grate the potatoes, then transfer to a large bowl.

Step 2: Cover with cold water, drain/rinse then cover again with cold water.

Step 3: Place in refrigerator for 8-24 hours (can even sit for 48 hours).

Step 4: Using your hands firmly squeeze out as much liquid from the shredded potatoes as possible, then place in a medium bowl.

Step 5: Add in green or yellow onion, egg, flour, salt, pepper and if using, garlic powder; mix thoroughly.

Step 6: Heat a generous amount of oil in a medium skillet over medium-high heat (the oil must be hot before adding in the potato mixture).

Step 7: Drop mixture a few at a time into the hot oil using semi-heaping tablespoonfuls, then using a fork flatten slightly (the edges will be uneven).

Step 8: Cook until golden brown turning once until crispy on both sides adding in more oil as needed when frying the pancakes.

Step 9: Towards the end there will be some liquid that has gathered in the bottom of your bowl just keep stirring it into the potato mixture.

Step 10: Transfer to a plate, serve with sour cream.