Prepare the Potatoes and Onion:

• Wash and peel the potatoes.
• Grate the potatoes and onion into a large bowl using the large grating side of a box grater. Use the large grating side for the best texture.
• If there is excess liquid pooling in the potato mixture, drain off as much as possible. Use a clean kitchen towel to squeeze out the excess moisture. Excess moisture will prevent the pancakes from becoming crispy.

Mix the Batter:

• 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. Ensure all the ingredients are evenly distributed for consistent flavor and texture.

Fry the Pancakes:

• Heat 1-2 tbsp vegetable oil over medium heat in a large skillet. Use a large skillet to fry multiple pancakes at once.
• 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. Flattening the pancakes ensures even cooking and crispiness.
• Fry the pancakes for 3-4 minutes per side, until deeply golden brown and crispy on both sides. Monitor the heat and adjust as needed to prevent burning.
• Transfer the fried pancakes to a paper towel-lined plate to drain excess oil. Using a paper towel-lined plate prevents the pancakes from becoming soggy.

Re-fry for Extra Crunch (Optional):

• Once all the pancakes are fried once, re-fry them one more time for 30-60 seconds per side for extra crunch. This step is optional but highly recommended for a crispier texture.

Serve:

• Serve the potato pancakes immediately while hot and crispy.
• Top with applesauce, brown sugar, sour cream, yogurt sauce, or any other desired toppings. Serve immediately to prevent the pancakes from becoming soggy.