Step-by-Step Instructions for German Potato Pancakes

• Peel the four large russet potatoes and grate them using a box grater until you have a fine texture. Gather the shreds in a clean kitchen towel and squeeze out as much excess moisture as possible.
• Finely chop the small onion and add it to the bowl with the grated potatoes. In a separate bowl, beat the two large eggs until frothy and incorporate them into the potato-onion mixture. Stir in the flour, salt, and pepper until well combined.
• In a large skillet, pour enough vegetable oil to cover the bottom about ¼ inch deep, and heat it over medium-high heat until shimmering.
• Spoon approximately ¼ cup of the potato mixture into the hot oil for each pancake, flattening them gently and frying for about 3-4 minutes per side.
• Once golden and crispy, transfer the pancakes to a paper towel-lined plate to drain excess oil.
• Serve the pancakes hot with toppings like sour cream, applesauce, or smoked salmon.