Wash and peel the potatoes. Grate them into a bowl using the large grating side of a box grater. Grate the onion into the same bowl.

If there is excess liquid pooling in the potato mixture, drain off as much as possible.

Add the salt, pepper (if making savory pancakes), flour and egg to the potato-onion mixture. Use your hands to thoroughly mix everything together into a thick batter.

Heat 1-2 tbsp vegetable oil over medium heat in a large skillet. For each pancake, scoop about 2 tbsp of the potato batter into the hot oil, flattening slightly with the back of a spoon or spatula.

Fry the pancakes for 3-4 minutes per side until deeply golden brown and crispy on both sides. Transfer to a paper towel-lined plate.

Once all the pancakes are fried once, re-fry them one more time for 30-60 seconds per side for extra crunch.

Serve the potato pancakes immediately while hot and crispy. Top with applesauce, brown sugar, sour cream, yogurt sauce or any other desired toppings.