2 pounds potatoes (Russet or Yukon Gold)

1 large onion, finely grated

2 large eggs, lightly beaten

1/4 cup all-purpose flour (or gluten-free flour blend)

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil or canola oil, for frying

Optional toppings: Applesauce, sour cream, chives, bacon bits

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Preparing the Potatoes

Peel the potatoes and grate them using a box grater or a food processor fitted with a grating disk.

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.

Mixing the Batter

In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour, salt, and pepper. Mix well until everything is evenly combined.

If the batter seems too wet, add a little more flour. If it’s too dry, add a splash of milk or water.

Frying the Pancakes

Heat a generous amount of vegetable oil or canola oil in a large skillet over medium-high heat.

Drop spoonfuls of the potato mixture into the hot oil, flattening them slightly with the back of a spoon.

Fry the pancakes for 3-4 minutes per side, or until they are golden brown and crispy.

Remove the pancakes from the skillet and place them on a plate lined with paper towels to drain excess oil.