- 4 large potatoes (Russet or Yukon Gold)
- 1 onion
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Peel and grate the potatoes and onion. You can use a box grater or a food processor with a grating attachment.
- Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This helps prevent the pancakes from becoming too watery.
- In a large bowl, combine the grated and squeezed potatoes and onion. Add the beaten eggs, flour, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Heat a generous amount of vegetable oil in a skillet over medium-high heat. The oil should be hot but not smoking.
- Spoon the potato mixture into the hot oil, forming pancakes of your desired size. Flatten each pancake slightly with the back of a spoon.
- Fry the pancakes until they are golden brown on the bottom, then flip and brown the other side. This should take about 3-4 minutes per side.
- Once the pancakes are cooked through and crispy, transfer them to a plate lined with paper towels to absorb excess oil.
- Serve the potato pancakes hot with your choice of toppings. Sour cream and applesauce are classic accompaniments.