Cheesy Potato Pancakes in 30 Minutes

Instructions:

1. Grate the potatoes using the large holes of a box grater.
2. Place the shredded potatoes in a clean kitchen towel and twist tightly over the sink until no more water drips out to ensure a crispy result.
3. In a large bowl, combine the flour, baking powder, salt, and black pepper.
4. Fold in the beaten eggs, minced garlic, and thinly sliced green onions.
5. Gently stir in the shredded cheddar, parmesan, and squeezed potatoes until the mixture is evenly coated.
6. Heat vegetable oil in a skillet over medium-high heat until it shimmers.
7. Scoop approximately ⅓ cup of the mixture into the pan and press down slightly with a spatula to form a uniform disc.
8. Fry for 3-4 minutes per side until the exterior is mahogany-colored and deep golden brown.
9. Drain the pancakes on paper towels for 60 seconds to maintain the crust.