Set up your workspace: Place a clean kitchen towel or a few layers of paper towels on the counter next to a large mixing bowl. Put a plate lined with paper towels nearby for draining the cooked pancakes. This makes the whole process smoother, especially if you’re juggling other things at home.
Grate the potatoes and onion: Using the large holes of a box grater, grate the peeled potatoes into the large bowl. Grate the onion directly over the potatoes. The onion juice will help keep the potatoes from browning too quickly.
Squeeze out excess moisture: Transfer the grated potatoes and onion to the clean kitchen towel or a few paper towels. Gather the towel up and twist firmly over the sink, squeezing out as much liquid as you can. This step is what helps your pancakes get nicely crisp instead of soggy.
Mix the batter: Return the squeezed potato-onion mixture to the bowl. Add the eggs, flour, salt, pepper, garlic powder, paprika, and baking powder (if using). Stir with a fork until everything is evenly combined and the mixture holds together. If it feels very wet, sprinkle in a bit more flour, 1 tablespoon at a time.
Heat the oil: In a large skillet (cast iron or a heavy nonstick pan works best), pour in enough oil to thinly coat the bottom—about 1/8 inch deep. Heat over medium to medium-high heat until the oil shimmers. You can test it by dropping in a tiny bit of the batter; it should sizzle right away.
Form and fry the pancakes: Working in batches, scoop about 1/4 cup of the potato mixture into the hot pan for each pancake. Gently flatten with the back of the spoon to form small, round pancakes about 1/4 inch thick. Don’t overcrowd the pan; leave a little space between them so they crisp instead of steam.
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