Ingredients

• 1/2 kg potatoes
• 1/2 tablespoon wheat flour
• 1/4 onion
• 1 egg
• vegetable oil for frying

Preparation

1. Peel the potatoes and grate them on a fine grater directly into a larger, flat bowl. Leave them in the bowl without stirring, tilt the bowl gently and set aside for about 5 minutes.
2. Meanwhile, drain off the liquid that collects, gently holding the potatoes, still without stirring. Finally, press with your hand into the bowl and drain off more liquid. Add flour, finely grated onion, egg, and two pinches of salt.
3. Heat the pan and add oil. Mix the potato mixture. Place portions of the mixture (1 full tablespoon) onto the hot oil and spread it into a fairly thin pancake. Fry on medium heat for about 2-3 minutes until golden, flip to the other side and repeat frying.
4. Place on a plate lined with paper towels. Sprinkle with sea salt from a grinder. Potato pancakes are best straight from the pan when they are crispy.