Start by scrubbing and peeling 2 large starchy potatoes, such as Russet or Yukon Gold. Once peeled, dry them off thoroughly with a clean kitchen towel. Grate the potatoes and half an onion into a large bowl, then squeeze out as much excess moisture as possible to ensure your German Potato Pancakes become delightfully crispy.

In the bowl with your grated potatoes and onion, add a generous pinch of salt, freshly ground pepper, ¼ cup of flour, and one beaten egg. Stir well until everything is evenly coated, making sure the mixture is tacky but not overly mixed.

In a large non-stick frying pan, pour in about 2 tablespoons of oil and heat over medium heat until shimmering. Wait until a drop of batter sizzles upon contact—it should be hot but not smoking.

Using a tablespoon, scoop about 2 tablespoons of the batter and drop it gently into the hot oil, flattening each mound slightly with the back of the spoon. Fry for about 3-4 minutes on each side, or until they are beautifully golden brown and crisp.

Once cooked, transfer the crispy German Potato Pancakes to a plate lined with paper towels to absorb excess oil. Serve hot with your choice of toppings, such as sour cream or applesauce.