Crispy Potato Pancakes (Print Version)

# Ingredients:

01 - 1 pound of russet potatoes

02 - 1 small yellow onion

03 - 3 tablespoons of all-purpose flour

04 - 1 large egg

05 - A pinch of salt, plus extra for seasoning

06 - A pinch of black pepper (use only for savory taste)

07 - Vegetable oil (used for frying)

01 - Peel the potatoes, rinse, and shred potatoes along with the onion using the large slots on a box grater

02 - Drain the potato mix thoroughly to get rid of extra liquid

03 - Stir the potato-onion mix with flour, egg, salt, and pepper until smooth and blended

04 - Warm up oil in your pan, use 2 spoonfuls of batter for each pancake, flatten it, and fry for 3-4 minutes per side till golden

05 - Fry the pancakes a second time for 30-60 seconds per side for that extra crunch

06 - Eat immediately while warm and top with whatever you like

01 - Pair well with sour cream, applesauce, or a sprinkle of brown sugar

02 - A second round of frying makes them super crispy

03 - The best time to eat them is right after cooking while crunchy

04 - This is a traditional comfort dish from Germany