Begin by peeling and grating about 2 to 3 starchy potatoes and one medium onion using a box grater or food processor.

Once your potatoes and onion are grated, wring out the excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the drained potato-onion mixture with two eggs, 1/4 cup of flour, and a pinch of salt and pepper.

Pour several tablespoons of vegetable oil into a large skillet and heat it over medium-high heat until shimmering.

Using a tablespoon, drop heaping amounts of batter into the hot oil and gently flatten each mound slightly with a spatula.

Carefully flip each pancake and cook for an additional 3 to 4 minutes until the other side is equally golden and crisp.

Once cooked, use a slotted spatula to transfer them to a paper towel-lined plate to drain excess oil.

Serve your delicious German Potato Pancakes hot with sour cream or applesauce.