1-First, peel and finely grate the 2 1/2 pounds of potatoes, then grate the small yellow onion. Drain the grated potatoes thoroughly by squeezing out excess moisture using a colander or clean dish towel this step is crucial to avoid soggy pancakes and achieve that golden-brown crisp.

2-Next, in a mixing bowl, combine the drained potatoes with the grated onion, 2 large eggs, 1/4 cup of all-purpose flour, and 1 teaspoon of sea salt. Knead the mixture by hand until it’s thick and tacky, adding more flour if needed to get the right consistency for shaping.

3-Heat neutral oil in a skillet over medium-high heat. Scoop the batter in portions of about 1/3 to 1/2 cup, flatten each one in the hot oil, and fry for 3 to 5 minutes per side until golden brown.

4-Once cooked, drain the pancakes briefly on paper towels and serve them immediately. For dietary tweaks, adjust the oil amount or use substitutes as mentioned earlier to customize your easy German Potato Pancakes recipe.