(Makes 12–14 pancakes)

2 lbs (900g) russet or Yukon Gold potatoes, peeled
1 small yellow onion (about ½ cup grated)
2 large eggs, lightly beaten
3 tbsp all-purpose flour (or cornstarch for GF)
1 tsp salt
½ tsp black pepper
Oil for frying (vegetable, canola, or duck fat—traditional!)
Optional: Pinch of nutmeg or garlic powder
💡 Pro Tips:

Use starchy potatoes (like Russets)—they crisp better.
Squeeze out ALL moisture—this is the #1 secret to crispiness!
Fry in hot oil—not warm, not smoking—just right.
Step-by-Step Instructions (Crispy, Golden, Foolproof)
1. Grate & Drain (Crucial Step!)
Grate potatoes and onion using a box grater or food processor.
Place in a clean kitchen towel or cheesecloth.
Squeeze HARD over the sink until no more liquid comes out (you’ll be amazed how much water comes out!).
Let sit 2–3 minutes, then squeeze again.
2. Make the Batter
In a bowl, combine drained potatoes, onion, eggs, flour, salt, pepper, and optional spices.
Mix until just combined (don’t overmix).
3. Fry to Perfection
Heat ¼ inch of oil in a large skillet over medium-high heat (350°F / 175°C).
Drop batter by ¼-cup portions into hot oil. Flatten slightly with a spatula.
Fry 3–4 minutes per side, until deep golden brown and crisp.
Drain on a paper towel-lined plate or wire rack.
4. Serve Immediately
Sprinkle with flaky salt while hot.

Serve with: