German Potato Pancakes

INGREDIENTS

• 1 lb russet potatoes
• 1 small yellow onion
• Pinch salt plus more for seasoning
• Pinch black pepper for savory pancakes
• 3 tbsp all-purpose flour
• 1 large egg
• Vegetable oil for frying

INSTRUCTIONS

1. 1 Wash and peel the potatoes. Grate them into a bowl using the large grating side of a box grater. Grate the onion into the same bowl.
2. 2 If there is excess liquid pooling in the potato mixture, drain off as much as possible.
3. 3 Add the salt, pepper (if making savory pancakes), flour and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together into a thick batter.
4. 4 Heat 1-2 tbsp vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tbsp of the potato batter into the hot oil, flattening slightly with the back of a spoon or spatula.
5. 5 Fry the pancakes for 3-4 minutes per side until deeply golden brown and crispy on both sides. Transfer to a paper towel-lined plate.
6. 6 Once all the pancakes are fried once, re-fry them one more time for 30-60 seconds per side for extra crunch.
7. 7 Serve the potato pancakes immediately while hot and crispy. Top with applesauce, brown sugar, sour cream, yogurt sauce or any other desired toppings.