Making German Potato Pancakes is straightforward, but attention to detail is key to achieving that perfect crispy texture. Follow these steps:

1. Prepare the Potatoes and Onion
   Begin by grating the peeled potatoes and onion. The key to crispy pancakes is removing excess moisture, so use a colander or a clean dish towel to squeeze out the liquid from the grated potatoes.
2. Combine Ingredients
   In a large bowl, mix the drained potatoes, grated onion, eggs, flour, and salt until well combined. If the mixture seems too wet, add a bit more flour to achieve the right consistency.
3. Heat the Oil
   Heat a few tablespoons of neutral oil in a non-stick pan over medium-high heat. The oil should be hot enough to sizzle when the batter is added.
4. Fry the Pancakes
   Spoon 1/3 to 1/2 cup of the potato mixture into the pan, flattening it with a spoon to form a pancake. Fry for 3-5 minutes on each side until golden brown and crispy. Be careful not to overcrowd the pan, as this may affect the crispiness.
5. Drain and Serve
   Once cooked, transfer the pancakes to paper towels to drain any excess oil. Serve them hot with your choice of accompaniments, such as applesauce, fruit compote, or powdered sugar. For a savory twist, pair with herbed yogurt or creamy dips.