In a large mixing bowl, lightly beat the egg and set it aside.

Using the large-hole side of a box grater, shred the peeled potatoes into the longest strands possible.

Grate the onion using the same side of the grater.

Place the grated potato and onion mixture into the center of a clean kitchen towel or several layers of cheesecloth. Gather the ends and twist tightly over the sink, squeezing out as much liquid as possible. This step is crucial for crispy results.

Add the dry potato and onion mixture to the bowl with the beaten egg.

Sprinkle with sea salt and flour, then toss with your hands or a fork until everything is just combined.

Do not overmix.

Heat a generous layer of coconut oil in a large, heavy-bottomed skillet over medium-high heat. The oil is ready when it shimmers and a small piece of potato sizzles immediately upon contact.

Form the mixture into 8 evenly sized, loosely packed pancakes.

Squeeze out any final excess water from each pancake before carefully sliding them into the hot oil.

Work in batches of 3 or 4 to avoid overcrowding the pan.

Fry for 5-8 minutes on the first side without moving them.

Once the edges are a deep golden brown and the pancake looks about 1/3 cooked through from the top, use a spatula to loosen and flip.

Cook for another 4-5 minutes on the second side until golden, crisp, and cooked through.

Transfer the finished pancakes to a wire rack or a plate lined with paper towels to drain any excess oil.

Serve immediately.

Work Quickly: Grated potatoes oxidize and turn grey fast. Have all your ready to go so you can mix and fry the batter as soon as the potatoes are shredded and squeezed.

Don't Crowd the Pan: Frying in batches ensures the oil temperature stays high, which is essential for a crispy, non-greasy result. Give each pancake plenty of space to sizzle.

Keep Them Warm & Crisp: To serve a large batch all at once, place the cooked pancakes on a wire rack set over a baking sheet in a warm oven (around 200°F / 95°C) while you fry the remaining batter.