Prep your station. Set a wire rack over a baking sheet for draining. Place a large bowl and a clean kitchen towel nearby. Have your oil and skillet ready.

Grate the potatoes and onion. Peel the potatoes. Using the large holes of a box grater or a food processor with a shredding disk, grate the potatoes and the onion. Work quickly to minimize browning.

Remove excess moisture. Transfer the grated mixture to the kitchen towel. Wrap and twist firmly over the bowl to squeeze out as much liquid as possible. Let the liquid sit for 1–2 minutes so the potato starch settles at the bottom.

Use the starch. Carefully pour off the liquid from the bowl, leaving the white starch. Add the drained potato-onion mix to the bowl with the starch. This helps bind the pancakes while keeping them crisp.

Season and bind. Add eggs, salt, pepper, and baking powder (if using). Sprinkle in the flour and mix gently with a fork. You want a cohesive but not wet mixture. If it looks runny, add another tablespoon of flour.

Heat the oil. Pour oil into a heavy skillet (cast iron is ideal) to coat the bottom generously—about 1/8 inch deep. Heat over medium to medium-high until shimmering. A small drop of batter should sizzle on contact.

Fry in batches. Scoop 2–3 tablespoons of batter per pancake into the skillet. Flatten slightly with the back of a spoon to about 1/4-inch thick. Don’t overcrowd; leave room to flip.

Cook to golden. Fry 3–4 minutes per side, until deeply golden and crisp. Adjust heat as needed so they brown without burning. Transfer to the rack and sprinkle with a pinch of salt while hot.

Repeat. Stir the batter between batches to redistribute any settling liquid. Add a splash more oil if the pan looks dry.

Serve hot. Enjoy immediately with sour cream, applesauce, or your favorite toppings. They’re best right from the pan or after a brief warm in the oven.