Crispy Potato Pancakes (Print Version)

# Ingredients:

→ Base

01 - 1 small yellow onion

02 - 1 lb russet potatoes

03 - 1 large egg

04 - 3 tbsp all-purpose flour

05 - Pinch of black pepper

06 - A pinch of salt and more for after cooking

→ For Cooking

07 - Oil for frying, like vegetable oil

# Instructions:

01 - Grab a box grater and use its big holes to shred the onion and potatoes. Squeeze out the extra water and set them aside.

02 - Dump the grated veggies into a bowl. Toss in some flour, a beaten egg, and season generously with salt and pepper. Smash it all together with your hands until you get a thick mix.

03 - Warm up a pan with oil over medium heat. Spoon about 2 tablespoons of your potato batter for each pancake, spread it out a little, and fry for about 3–4 minutes per side until golden brown.

04 - Fry the pancakes one more time for an extra 30–60 seconds on each side. This makes them super crispy.

# Notes:

01 - Pair it with sour cream, brown sugar, or even applesauce.

02 - Eat right away while they're still hot and crunchy.

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