Grate potatoes and squeeze out excess moisture with a kitchen towel.
Combine grated potatoes with chopped onion.
In a separate bowl, blend egg, flour, salt, and pepper until smooth.
Gradually mix the egg mixture into the potato-onion mixture.
Heat oil in a skillet over medium-high heat.
Drop spoonfuls of potato mixture into the skillet, flattening them into pancakes.
Fry for 3-4 minutes on each side until golden brown and crispy. Drain on paper towels.
Serve hot with your preferred toppings and sides.
Note:
Keep cooked pancakes warm in a low oven if not serving immediately. Leftovers can be refrigerated and reheated.
