Instructions:
Step 1
Begin by grating the potatoes and then wrapping them in a clean kitchen towel to squeeze out excess moisture.
Step 2
In a large bowl, combine the shredded potatoes and minced onion.
Step 3
In a separate bowl, whisk together the beaten egg, flour, salt, and pepper until smooth.
Step 4
Mix the egg mixture with the potatoes and onions until well combined.
Step 5
Heat vegetable oil in a skillet over medium-high heat.
Step 6
Spoon a generous portion of the potato mixture onto the skillet and use a spatula to flatten it into a pancake shape. Avoid overcrowding the skillet.
Step 7
Fry each pancake for 3 to 4 minutes on each side until golden brown and crispy.
Step 8
Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
Step 9
Serve the potato pancakes hot with optional condiments like sauerkraut, applesauce, smoked salmon, or sour cream on the side.
Step 10
If not serving immediately, keep the pancakes warm in a low oven.
Leftovers can be refrigerated and reheated in a preheated oven or toaster oven for best results.