Instructions:

1. Prepare the Potatoes:
   • After peeling the potatoes, place them in cold water to prevent browning. Grate the potatoes using a box grater or a food processor.
2. Remove Excess Liquid:
   • Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. You want the potatoes to be relatively dry.
3. Mix the Batter:
   • In a large bowl, combine the grated and squeezed potatoes, grated onion, eggs, flour, salt, and black pepper. Mix well until the ingredients are evenly combined.
4. Heat the Oil:
   • In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The oil should be hot but not smoking.
5. Fry the Pancakes:
   • Using a large spoon or your hands, carefully drop spoonfuls of the potato mixture into the hot oil. Flatten each spoonful with the back of the spoon to create a pancake shape.
6. Cook Until Golden Brown:
   • Fry the potato pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to adjust the heat to prevent them from burning.