Prep the vegetables. Peel the potatoes and carrots. Grate them on the large holes of a box grater or use a food processor with a shredding disk. Grate the onion, too. Keep piles separate for now.

Remove moisture. Place the grated potatoes, carrots, and onion in a clean kitchen towel or layers of paper towels. Squeeze hard over the sink to remove as much liquid as possible. This step is crucial for crispy pancakes.

Make the batter. In a large bowl, combine the squeezed vegetables with eggs, flour, 1 to 1½ teaspoons salt, and ½ teaspoon black pepper. Add garlic powder and paprika if using. Stir until the mixture holds together. If it looks wet, sprinkle in a little more flour.

Heat the pan. Set a large skillet over medium to medium-high heat. Add a thin layer of oil—enough to cover the bottom. Let it get hot but not smoking.

Fry the pancakes. Scoop about ¼ cup of batter per pancake into the pan. Flatten gently with a spatula to about ½ inch thick. Don’t overcrowd the pan.

Cook until golden. Fry for 3–4 minutes per side, until the edges are deeply golden and the centers feel set. Adjust the heat to keep them crisp without burning.

Drain and season. Transfer pancakes to a paper towel–lined plate or a wire rack. Sprinkle with a pinch of salt while hot for extra flavor.

Repeat. Add more oil as needed and keep frying until all the batter is used. If you want to serve a crowd, keep finished pancakes warm in a 200°F (95°C) oven on a rack set over a baking sheet.

Serve. Top with sour cream or yogurt and herbs, or go sweet with applesauce. A squeeze of lemon or a dash of hot sauce also works nicely.