1. Prepare the Potatoes

• Peel and Grate: Start by peeling the potatoes. Use a box grater or a food processor to grate the potatoes into fine shreds.
• Drain Excess Moisture: Once grated, transfer the potatoes to a clean kitchen towel or cheesecloth. Twist the towel and gently squeeze out as much excess moisture as possible. This step is crucial because too much moisture will make the pancakes soggy instead of crispy.

2. Prepare the Onion

• Grate or Chop: Grate the onion using the same grater or chop it finely if you prefer small bits of onion in your pancakes. Add it to the grated potatoes. The onion adds a subtle sweetness and savory flavor that pairs perfectly with the potatoes.

3. Mix the Ingredients

• Combine the Dry Ingredients: In a large bowl, whisk together the flour, breadcrumbs, baking powder, salt, and pepper.
• Add the Wet Ingredients: Crack the egg into the bowl and stir it into the mixture. The egg will help bind everything together, creating a smooth batter.
• Combine with Potatoes and Onion: Add the grated potatoes and onions to the bowl and mix everything until it’s well combined. Don’t worry if the mixture feels a little sticky—it will firm up when you fry it.

4. Fry the Pancakes

• Heat the Pan: Heat a large skillet over medium heat and add about 1 tablespoon of olive oil. Once the oil is hot (but not smoking), you’re ready to start frying.
• Form the Pancakes: Using a spoon or your hands, take a small portion of the potato mixture (about 2 tablespoons) and shape it into a small patty. Place it carefully into the hot skillet. Don’t overcrowd the pan—work in batches if needed.
• Cook Until Golden: Fry the pancakes for about 3-4 minutes per side or until golden brown and crispy. Adjust the heat as needed so the pancakes don’t burn before they’re fully cooked. If you want them extra crispy, you can press them down gently with a spatula while they cook.

5. Drain and Serve

• Drain on Paper Towels: Once the pancakes are golden and crispy, transfer them to a plate lined with paper towels to drain excess oil.
• Serve Immediately: Potato pancakes are best served hot and crispy, so enjoy them right away with your favorite toppings!