Ingredients
1 small onion, minced
1 egg, beaten
1 pound (about 450g) peeled and shredded potatoes
3 tablespoons all-purpose flour
Salt and pepper, to taste
Vegetable oil, for frying
Optional condiments: applesauce, sour cream, smoked salmon, sauerkraut
Instructions
Prepare Potatoes: Grate the potatoes and wrap them in a clean kitchen towel. Squeeze tightly to remove excess moisture.
Mix Ingredients: In a large bowl, combine the shredded potatoes and minced onion.
Prepare Egg Mixture: In another bowl, whisk together the beaten egg, flour, salt, and pepper until smooth.
Combine and Coat: Pour the egg mixture over the potatoes and onions. Toss until well combined and evenly coated.
Heat Oil: In a frying pan, heat enough vegetable oil over medium-high heat to coat the bottom of the pan.
Form Pancakes: Spoon portions of the potato mixture into the hot oil, flattening each with a spatula to form pancakes about 3-4 inches (7-10 cm) in diameter.
Fry Until Golden: Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust heat as needed to prevent burning.
Drain and Serve: Remove the pancakes from the pan and drain on paper towels to remove excess oil.
Serve: Serve the potato pancakes hot, accompanied by applesauce, sour cream, smoked salmon, or sauerkraut as desired.
Enjoy.