canola or vegetable oilor any light oil meant for frying, such as vegetable or peanut oil
Add 1/4-1/2 inch of canola oil to the bottom of a deep, nonstick skillet and preheat over medium heat.
While oil is heating, stir grated potato, onion, flour, baking powder, onion powder, salt and pepper together to create a thick batter. The liquid from the grated potato should get mostly absorbed all the flour.
Once oil is hot, drop by heaping tablespoons into the pan, spreading out into round, flat pancake shapes. Fry the potato cake until the edges become medium brown in color, about 2-3 minutes for me. Keep in mind the darker they become, the crispier they get.
Carefully flip potato cake and cook 1-2 minutes more. Remove from pan and place on paper towel lined cooling racks to drain. Sprinkle salt onto the hot potato pancakes and serve warm with desired toppings.
Potatoes oxidize and turn a weird pinkish brown color, so if you are making these for company or want them to be esthetically pretty, you might want to consider making smaller batches or adding a little lemon juice to the mix.
Keeping the potato cakes crispy can be a challenge, but generally, they'll keep for up to an hour in a 250 degree oven on a cooling rack lined baking sheet.
The crispier the potato cakes become, the more they taste like potato chips. At least thats what my husband said. They are that crispy. And crispy is good.