Prepare the Ingredients: Wash and peel the potatoes and onion.
Grate the Potatoes and Onion: Using the grating side of a four-sided grater, grate the potatoes into a bowl. Grate the onion as well, or finely chop it if grating is difficult.
Drain Excess Water: If the grated potatoes release excess water, squeeze out some of the liquid by hand.
Mix the Batter: Add a pinch of salt, a pinch of pepper (if making savory pancakes), flour, and the egg to the grated potato and onion mixture. Mix well until everything is combined. Using your hands works best for this.
Heat the Oil: Heat two tablespoons of oil in a frying pan over medium heat.
Cook the Pancakes: Add two tablespoons of batter per pancake to the pan. Flatten them slightly to ensure they cook evenly. Avoid making them too thick or large. Fry for 3-4 minutes on each side until golden brown.
Drain the Oil: Remove the pancakes from the pan and place them on a paper towel to absorb any excess oil. Keep the pancakes warm in a preheated oven if needed.
Repeat: Continue frying the rest of the batter, adding more oil to the pan as needed.
Serve: Enjoy the potato pancakes immediately. Serve with applesauce for a sweet option, or sour cream, yogurt, or quark for a savory twist.