Ingredients:
2 large russet potatoes, peeled
1 small onion, finely grated
2 eggs, lightly beaten
1/4 cup all-purpose flour (or potato starch for gluten-free)
1 teaspoon salt
1/2 teaspoon black pepper
Avocado oil or olive oil, for frying
Instructions:
Grate Potatoes:
Grate the peeled potatoes using a box grater or a food processor fitted with a grating attachment.
Place the grated potatoes in a clean kitchen towel and squeeze out the excess moisture.
Mix Ingredients:
In a large bowl, combine the grated potatoes, grated onion, beaten eggs, flour (or potato starch), salt, and black pepper. Mix well until thoroughly combined.
Heat Skillet:
Heat a large non-stick skillet or griddle over medium-high heat and add enough oil to coat the bottom of the skillet.
Cook Pancakes:
Spoon about 1/4 cup of the potato mixture into the skillet for each pancake, flattening them slightly with the back of the spoon.
Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy.
Remove the pancakes from the skillet and drain on paper towels.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve:
Serve the potato pancakes warm, optionally with sour cream or applesauce on the side.