After shredding the potatoes, place them in a clean kitchen towel or cheesecloth. Twist and squeeze with all your might over the sink. Removing as much liquid as possible is the single most important step for a crispy pancake.

If you squeeze the potato juice into a bowl and let it sit for a minute, white starch will settle at the bottom. Pour off the liquid and add that starch back into your potato mix for extra "crunch power."

In a large bowl, whisk the eggs, flour, baking powder, salt, and pepper. Fold in the shredded potatoes and onions. Mix with your hands to ensure every strand of potato is lightly coated.

Heat the oil in a heavy skillet over medium-high heat. The oil is ready when a small piece of potato sizzles immediately upon contact.

Drop 1/4 cup portions into the oil. Use the back of a spoon to flatten them out into thin disks. The thinner they are, the crispier the edges will be.

Fry for 3–4 minutes per side. Do not flip until the bottom edge is visibly dark golden brown.

Place the finished pancakes on a paper towel-lined wire rack (rather than a plate) to maintain airflow. Immediately hit them with a tiny extra pinch of salt while the oil is still hot.