1. Grate Potatoes and Onion: Wash and peel the potatoes, then grate them into a bowl using the large holes of a box grater. Grate the onion into the same bowl.
2. Drain Excess Liquid: If there’s excess liquid in the bowl, drain as much as possible. This will help the pancakes crisp up nicely.
3. Make the Batter: Add the salt, pepper, flour, and egg to the potato-onion mixture. Mix everything together thoroughly using your hands until a thick batter forms.
4. Fry the Pancakes: Heat 1-2 tablespoons of vegetable oil in a large skillet over medium heat. Scoop about 2 tablespoons of batter per pancake into the hot oil, flattening slightly with the back of a spoon. Fry for 3-4 minutes per side, until deeply golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Double Fry (Optional): For extra crispy pancakes, re-fry them for 30-60 seconds per side.
6. Serve: Serve the potato pancakes immediately while hot and crispy. Top with your favorite toppings, such as applesauce, brown sugar, sour cream, or a yogurt sauce.

Troubleshooting

• Pancakes falling apart: If the pancakes are falling apart, you may need to add a bit more flour to the batter to help bind the ingredients together.
• Pancakes not crispy: Make sure the oil is hot enough before adding the batter. You can also try double-frying the pancakes for extra crispiness.
• Pancakes too greasy: If the pancakes are too greasy, make sure to drain them well on paper towels after frying.