Begin by peeling the 4 large russet potatoes, then grate them using a box grater or food processor until they resemble fine shreds. Transfer the potato shreds into a clean kitchen towel and squeeze tightly to remove excess moisture.

Finely chop 1 small onion and combine it with the grated potatoes in a large mixing bowl. Stir gently to ensure an even distribution.

In a separate bowl, beat 2 eggs until frothy, then add them to the potato and onion mixture. Incorporate ¼ cup of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of black pepper.

Pour vegetable oil into a large skillet, enough to cover the bottom, and heat it over medium-high heat.

Carefully drop portions of the potato mixture into the hot oil, flattening them slightly. Fry for about 3-4 minutes on one side, flip gently, and cook for another 3-4 minutes.

Once golden brown and crispy, transfer the pancakes onto a plate lined with paper towels to absorb any excess oil.

Serve the crispy German Potato Pancakes hot, with toppings of your choice such as sour cream, applesauce, or smoked salmon.