Grate the potatoes and onion using a box grater or food processor.

Transfer to a clean kitchen towel or cheesecloth and wring out as much liquid as possible.

Let the liquid sit for 1-2 minutes, then pour it off but reserve the starch at the bottom of the bowl. This helps bind the pancakes.

Make the Batter:

In a large bowl, combine the drained potato-onion mixture with the reserved starch.

Stir in eggs, flour, salt, pepper, and baking powder (if using) until well mixed.

Fry the Pancakes:

Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.

Drop spoonfuls of the mixture into the pan and flatten with a spatula.

Fry 3–4 minutes per side, or until golden brown and crisp.

Drain on paper towels.

Serve:

Serve hot with sour cream, applesauce, or both.

Tips:

Keep pancakes warm in a 200°F (95°C) oven while finishing the batch.

Add chopped scallions or garlic for extra flavor.