Potato Pancakes

1Peel the potatoes (4 large) and grate them using a grater. Place the grated potatoes (4 large) in a clean kitchen towel and squeeze out the excess liquid.

2Finely chop the onion (1 medium).

3In a large bowl, combine the grated potatoes (4 large), chopped onion (1 medium), eggs (2), flour, milk (¼ cup), salt (1 teaspoon), and baking soda (¼ teaspoon). Mix well until all the ingredients are fully incorporated.

4Add kefir (¼ cup) to the mixture and stir until smooth.

5Heat 2 tablespoons of vegetable oil (4 tablespoons) in a non-stick skillet over medium heat.

6Scoop about 1/4 cup of the potato mixture onto the hot skillet for each pancake. Flatten the mixture with a spoon to form a pancake shape.

7Cook for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil if needed.

8Transfer the cooked pancakes to a paper towel-lined plate to remove any excess oil.

9Repeat the cooking process with the remaining potato mixture, adding more oil to the skillet as needed.

10Serve the potato pancakes hot, garnished with fresh herbs.