Classic Potato Pancakes

Peel the potatoes and onion, then grate both using the large holes of a box grater or food processor. Place the grated mixture in a clean kitchen towel and squeeze firmly over a bowl to remove excess moisture, pressing until no liquid drips out.

Transfer the drained potato-onion mixture to a large bowl. Crack the eggs into the bowl, add the flour, and mix until well combined and the potatoes are evenly coated.

Heat 3 tablespoons of vegetable oil and 3 tablespoons of unsalted butter together in a large skillet over medium-high heat until the butter is foaming and the mixture is hot.

Working quickly to prevent discoloration, drop spoonfuls of the potato mixture into the hot skillet and flatten each into a pancake about 1/4 inch thick using the back of the spoon. Fry 3–4 pancakes at a time, depending on skillet size, without crowding.

Cook until the bottom is golden brown and crispy, about 2–3 minutes, then flip carefully and cook the other side until golden brown.

Transfer the finished pancakes to a paper towel-lined plate to drain. Repeat with the remaining potato mixture, adding the remaining 3 tablespoons of oil and 3 tablespoons of butter to the skillet as needed.

Serve the potato pancakes warm with applesauce and/or sour cream on the side.