Instructions:

1. Prepare the Potatoes and Onion: Peel the potatoes and grate them using a box grater or a food processor fitted with a grating attachment. Grate the onion as well.
2. Squeeze Excess Liquid: Place the grated potatoes and onion in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. Transfer the squeezed potatoes and onion to a large mixing bowl.
3. Combine Ingredients: Add the lightly beaten eggs, all-purpose flour, salt, and black pepper to the bowl with the grated potatoes and onion. Mix until well combined.
4. Heat Oil: Heat a thin layer of vegetable oil in a large skillet over medium heat until hot but not smoking.
5. Form Pancakes: Drop spoonfuls of the potato mixture into the hot oil, using a spoon or your hands to flatten them into pancakes about 1/4 to 1/2 inch thick.
6. Fry Until Golden Brown: Cook the pancakes for 3-4 minutes on each side, or until golden brown and crispy. Use a spatula to carefully flip the pancakes halfway through cooking.
7. Drain and Serve: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Serve the potato pancakes hot with your choice of toppings, such as applesauce, sour cream, or chopped chives.