Step 1: Peel and finely grate 2 1/2 pounds of starchy potatoes and 1 small yellow onion. Place them in a clean kitchen towel and squeeze out as much moisture as possible to prevent sogginess.

Step 2: In a large bowl, combine the drained potatoes and onion with 2 large eggs, 1/4 cup all-purpose flour (add more if the mixture seems too wet), and 1 teaspoon sea salt. Mix until you form a thick, tacky batter.

Step 3: Heat neutral-tasting oil in a skillet over medium-high heat. You’ll need enough oil to cover the bottom of the pan for even frying.

Step 4: Scoop about 1/3 to 1/2 cup of batter per pancake and flatten it gently in the hot oil. Avoid overcrowding the pan to ensure each one cooks evenly.

Step 5: Fry for 3 to 5 minutes on each side until golden and crispy. Once done, drain the pancakes on paper towels to remove excess oil.

Step 6: Serve them hot with your choice of toppings, such as applesauce for a sweet twist or herbed yogurt for savory flavors. These Crispy German Potato Pancakes are best enjoyed fresh to maintain their texture.