Peel and grate the potatoes using the fine side of a grater.

Grate the onion as well and add it to the potatoes.

Using your hands or a clean kitchen towel, squeeze out as much liquid as possible from the potato–onion mixture. This step is essential for getting crispy pancakes.

Transfer the dried mixture to a bowl and add the eggs, cornstarch, salt, and pepper. Mix until everything is well combined.

Heat a generous layer of oil in a non-stick pan over medium heat. You need enough oil to shallow-fry for an even golden crust.

Once the oil is hot, spoon a small amount of the batter into the pan and press lightly to form a thin pancake. The thinner it is, the crispier it will become.

Cook each pancake for 3–4 minutes per side, or until deeply golden and crisp.

Transfer to a wire rack or paper towel to drain excess oil. Repeat until all batter is used.

Serve immediately with applesauce (traditional German style) or sour cream. Best enjoyed hot!