Potato and Onion Pancakes

Peel and finely grate the potatoes and onion into a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible, working in batches if needed.

Transfer the squeezed potato and onion mixture to a large bowl. Add the flour, egg, salt, and pepper, then mix thoroughly until well combined.

Heat oil in a large skillet over medium-high heat until shimmering. The oil should be about 1/8 inch deep for pan-frying.

Drop spoonfuls of the potato mixture into the hot oil and flatten each pancake with the back of the spoon to about 1/4 inch thickness. Work in batches to avoid crowding the pan.

Fry the pancakes for 3–4 minutes until the undersides turn golden brown and crispy. Flip carefully and cook the other side for another 3–4 minutes until golden.

Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil. Keep warm while frying any remaining batter.

Serve the pancakes hot, ideally with sour cream or applesauce on the side as is traditional in Czech cuisine.