I have made potato pancakes / potato latkes many times and they've come out quite edible. However, they are very soft, sometimes fall apart easily, and have a very soggy feel. Here is approximately how I make them:
- I peel and slice approximately four potatoes. I then use my Food Ninja to dice them roughly into a pulp.
- I pull the blades out, and mix in finely diced onions, a few tablespoons of flour (or matzah meal), two eggs, a teaspoon or so of baking powder, and some salt. (I'm remembering this recipe by memory, so I apologize for the lack of detail.
- I mix the batter with a whisk until it has the approximate consistency of pancake batter, although it ends up being a bit lumpier due to the potatoes and onions.
- I heat a skillet with 1/4" of canola oil, and use a soup ladle to make roughly 2-3" pancakes that cook for about 2-3 minutes on each side until the edges are golden brown.
- I place the finished pancakes on a dish with a paper towel to absorb some of the oil.
What factors in the recipe or preparation would produce a better, crispier, firmer potato pancake?