Directions

1. 1

   Wash the potatoes under cold water and peel away the skin using a vegetable peeler or knife. Peel the onion and discard the papery outer layers. Using a box grater with small holes, grate both the potatoes and onion into a large mixing bowl, working quickly to prevent the potatoes from oxidizing.

2. 2

   Crack the eggs directly into the bowl with the grated potato mixture. Sprinkle with salt and black pepper. Using a fork or whisk, stir vigorously until all ingredients are well combined and the eggs are fully incorporated throughout.

3. 3

   Pour oil into a large skillet to a depth of about 1/4 inch. Place the skillet over medium heat and allow the oil to become hot, about 2–3 minutes. Test readiness by dropping a small piece of potato mixture into the oil; it should sizzle immediately.

4. 4

   Using a tablespoon, carefully scoop portions of the batter and drop them into the hot oil, pressing gently with the back of the spoon to form thin, compact pancakes. Avoid overcrowding the skillet; work in batches if necessary.

5. 5

   Fry each pancake for 3–4 minutes on the first side until the bottom is golden brown and crispy. Carefully flip using a spatula and fry the other side for an additional 3–4 minutes until equally golden and the interior is cooked through. Transfer to a paper-towel-lined plate to drain excess oil.

6. 6

   Repeat with remaining batter, maintaining medium heat throughout to prevent burning. Serve warm, optionally with sour cream or applesauce on the side.