Peel and grate the potatoes and onion, then squeeze out as much moisture as possible using a kitchen towel.

Transfer the grated mix to a bowl and add eggs, flour, salt, and pepper. Mix until fully combined.

Heat 1/4 inch of vegetable oil in a skillet over medium-high heat.

Spoon the batter into the pan, flatten into pancakes, and fry each side for 2–3 minutes until golden brown.

Remove from pan and drain on paper towels. Serve immediately for the crispiest results.