Begin by peeling and grating about 4 medium-sized starchy potatoes using a box grater or food processor. Wring out excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the drained grated potatoes with 1 finely chopped onion, 1 beaten egg, 2 tablespoons of flour, and a pinch of salt and pepper. Mix until well combined.

Heat about ½ inch of vegetable oil in a large frying pan over medium-high heat. Drop a small spoonful of batter to test; if it sizzles, your oil is ready.

Spoon small portions into the oil, flatten slightly with a spatula. Fry for about 3-4 minutes on each side until golden brown and crispy.

Once cooked, drain the pancakes on paper towels. Serve hot with applesauce or creamy quark.