2 1/2 pounds starchy potatoes, peeled and very finely grated

1 small yellow onion, very finely grated

2 large eggs

1/4 cup all-purpose flour (or more if needed)

1 teaspoon sea salt

Neutral-tasting oil for frying

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Peel and finely grate the potatoes and onion. Place them in a clean kitchen towel and squeeze out as much liquid as possible.
Transfer the grated mixture to a large bowl. Add eggs, flour, and salt. Mix well until the batter holds together. Add more flour if the mixture seems too wet.
Heat a generous layer of neutral oil in a large skillet over medium-high heat.
Spoon portions of the potato mixture into the hot oil and flatten them into round pancakes.
Fry for 3–4 minutes on each side, or until golden brown and crispy.
Remove and drain on paper towels.
Serve immediately with applesauce, sour cream, or your favorite toppings.

Use starchy potatoes like Russets for best crispiness.

Squeeze out as much liquid as possible to prevent soggy pancakes.

Add fresh herbs or garlic for extra flavor.

For gluten-free, substitute flour with potato starch.

Serve with sweet (applesauce) or savory (sour cream, smoked salmon) toppings.