Begin by peeling the potatoes and onion. Use a grater or food processor to grate them finely.

Place the grated potatoes and onion in a kitchen towel or cheesecloth, and squeeze out as much liquid as possible.

In a large mixing bowl, combine the drained potato and onion mixture with eggs, flour, salt, and pepper, mixing until well combined.

Heat a frying pan over medium heat and add enough oil to cover the bottom of the pan.

Once the oil is hot, scoop about ¼ cup of the potato mixture and flatten it with a spatula to form a pancake.

Fry the pancakes for about 3 to 4 minutes on each side or until they are golden brown and crispy. Adjust the heat as necessary to prevent burning.

Remove the pancakes from the pan and place them on a serving plate lined with paper towels to absorb excess oil.

Serve warm with applesauce, sour cream, or your choice of dipping sauce.

You can customize the flavor by adding herbs or spices such as chives or garlic powder.

Store any leftovers in an airtight container when cooled, and reheat in a skillet or oven for best results.