# Components:
→ Main Components
01 - 2 pounds russet potatoes, peeled and grated
02 - 1 small onion, grated
03 - 2 large eggs
04 - 1/4 cup all-purpose flour
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ For Frying and Serving
07 - Vegetable oil, for frying
08 - Applesauce, for serving
09 - Sour cream, for serving
# Directions:
01 - After grating the potatoes and onion, transfer them to a clean kitchen towel and wring out as much liquid as possible.
02 - In a large mixing bowl, blend the drained potatoes and onion with eggs, flour, salt, and black pepper until fully incorporated.
03 - Pour vegetable oil into a deep skillet to a depth of 1/4 inch and heat over medium-high until shimmering.
04 - Scoop approximately 1/4 cup of the potato mixture and carefully place it in the skillet, flattening with a spatula to shape the pancake.
05 - Cook each pancake for 2 to 3 minutes per side or until crisp and golden brown.
06 - Transfer finished pancakes to paper towels to absorb excess oil. Repeat with the remaining batter, adding oil as necessary.
07 - Present the potato pancakes hot, accompanied by applesauce or sour cream as desired.
