Fancy Pants Potato Pancakes

4 russet potatoes, peeled and grated
1 yellow onion, peeled and grated
2 eggs, beaten
4 tbsp. flour
2 tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
- canola oil, for frying
- freshly ground Kowalski's Sea Salt, to taste
- garnishes, to taste: crème fraîche, smoked salmon, caviar and dill sprigs
  1. Wrap grated potatoes and onion in a large, clean kitchen towel; twist towel tightly over the sink to wring out as much liquid as possible.
  2. Repeat with a second towel.
  3. In an extra-large mixing bowl, combine potato-onion mixture with eggs, flour, kosher salt and pepper; stir to mix well.
  4. In a large, heavy skillet, heat ¼" of oil over medium heat until shimmering but not smoking.
  5. Working in batches, spoon ¼ cup potato mixture into skillet; press slightly to flatten. Cook, turning once, until dark golden and crisp on both sides (about 7 min.).
  6. Line a large plate with a paper towel; place pancakes on plate to drain. Season with sea salt; let cool to room temperature.
  7. Top pancakes with crème fraîche, salmon, caviar and dill; serve immediately.