Start by peeling your potatoes and grating them using a box grater or a food processor fitted with a shredding attachment. As I learned from my grandma, the key to crispiness is removing excess moisture, so don’t skip this step.

Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. I find that the drier the potatoes, the crunchier the pancakes turn out. This is a step I always pay attention to, especially when I want that perfect golden crust.

Transfer the drained potatoes to a large mixing bowl. Add the grated onion if using, the beaten egg, flour, salt, and pepper. Mix everything thoroughly until well combined. I usually use my hands for this—kind of like a mini massage for the potatoes—and it gives me a good feel for the mixture’s consistency.

Heat about 2-3 tablespoons of oil in a large skillet over medium-high heat. I prefer a cast-iron skillet because it distributes heat evenly and helps achieve that beautiful crispy exterior. When the oil is shimmering, use a tablespoon or small ice cream scoop to form pancake-sized mounds in the skillet.

Gently flatten each mound with the back of a spatula, then cook for about 3-4 minutes on each side, or until golden brown and crispy. Keep an eye on the heat—you want the oil hot enough to crisp the pancakes without burning them. I often adjust the heat as I go, especially since my stove’s heat can vary.

Once cooked, transfer the pancakes to a paper towel-lined plate to drain excess oil. I like to keep them warm in a low oven if I’m making a big batch or serving them family-style. My grandma always told me, “Patience makes perfect crispy pancakes,” and I find that gentle heat helps keep them warm and crispy until everyone’s ready to eat.