### Homemade Potato Pancakes Recipe

**Description:**
Crispy and golden brown, these homemade potato pancakes are a delightful treat that combines the earthy flavor of russet potatoes with the sweetness of onions. Perfectly seasoned and served with applesauce or sour cream, they make for a delicious breakfast, snack, or side dish.

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**Ingredients:**
– 2 pounds of russet potatoes
– 1 medium onion
– 2 large eggs
– 1/4 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon baking powder
– Vegetable oil (for frying)
– Applesauce or sour cream (for serving)

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**Instructions:**

**1. Preparing the Potatoes and Onion:**
– Peel the russet potatoes using a vegetable peeler.
– Rinse the peeled potatoes under cold water to remove excess starch.
– Grate the potatoes using a box grater or food processor.
– Place the grated potatoes in a clean kitchen towel or cheesecloth, gather the edges, and twist to squeeze out as much moisture as possible.
– Peel and grate the onion, then combine it with the grated potatoes in a large mixing bowl.

**2. Making the Batter:**
– Add the two large eggs to the potato and onion mixture.
– Sprinkle in the 1/4 cup of all-purpose flour.
– Add the 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of baking powder.
– Mix everything together with a fork or spatula until well combined, being careful not to overmix.

**3. Cooking the Potato Pancakes:**
– Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
– Using a 1/4 cup measuring cup, scoop out some of the batter and drop it into the hot oil, flattening it slightly.
– Cook the pancakes for about 3-4 minutes on one side until golden brown and crispy.
– Flip the pancakes and cook for another 3-4 minutes on the other side.
– Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
– Repeat the process with the remaining batter, adding more oil as needed and avoiding overcrowding the pan.

**4. Assembling and Serving:**
– Serve the crispy potato pancakes warm with applesauce or sour cream on the side.

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**Notes:**
– Ensure to squeeze out as much moisture from the grated potatoes as possible for crispier pancakes.
– You can customize the seasoning to your taste by adding herbs or spices.
– Leftover pancakes can be stored in the refrigerator and reheated in a skillet for a quick snack.

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**Prep Time:** 20 minutes
**Cook Time:** 20 minutes
**Total Time:** 40 minutes
**Yield:** Approximately 8-10 pancakes