Add 6 medium potatoes (peeled and finely grated), 1 medium onion (finely grated), 2 large eggs, 2 teaspoons kosher salt, and freshly ground black pepper to a large bowl.

Add 1/4 cup all-purpose flour to bind the mixture together while leaving it somewhat thin.
In a large skillet set over medium-high heat, add oil to a depth of about 1/4-inch. Heat until hot, but not smoking.

Drop a 1/4 cup of potato mixture into the skillet and spread out to form a 3-inch circle that's about 1/4-inch thick.
Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes. If needed, reduce the heat to medium to prevent burning.

Turn the pancake and fry the other side for 3 to 5 minutes or until golden brown and crisp.

Drain on paper towels. Serve with granulated sugar, sour cream and applesauce if desired.