Peel your potatoes and use the large holes on a box grater (or a food processor if you want to save time). Grate the onion the same way
Once grated, wrap the mixture in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial.
Transfer the grated potatoes and onion to a mixing bowl. Stir in the eggs, flour, salt, and pepper until everything is well combined. The batter should hold together when pressed but still look a little rough
Heat a thin layer of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, drop spoonfuls of batter into the pan and flatten them gently with the back of the spoon. Fry for 2–3 minutes per side, or until golden brown and crispy.
Work in batches so you don’t overcrowd the pan. Place the cooked pancakes on a paper towel-lined plate to absorb any excess oil.
