To make potato pancakes, fry a mixture of grated potatoes, onion, egg and flour, seasoned with salt and black pepper, using vegetable oil in a large skillet. The recipe requires 4 large potatoes, 1 beaten egg, a small yellow onion, 2 tablespoons all-purpose flour, 1 teaspoon salt, ground black pepper and 2 cups vegetable oil.
Start by finely grating the potatoes with the onion in a large bowl. Drain the mixture of any excess liquid. Stir the beaten egg, salt and black pepper into the bowl. Add the flour into the mixture and stir. Additional flour may be needed, until the mixture is sufficiently thick.
Heat the oil on medium-high heat in a heavy skillet. Using a cup, scoop a quarter-full mound of the mixture, and pour it into the hot oil. Flatten the mound using a spatula to form a 1/2-inch thick pancake. Fit up to three pancakes in a large skillet.
Turn the pancake over, and fry until golden brown. Repeat the process with the rest of the pancake mixture. Ensure throughout that the oil does not overheat.
Drain the potato pancakes using paper towels on a plate. Serve while hot or keep them warm in an oven heated to 200 degrees Fahrenheit. This recipe makes two servings.