Peel and grate the potatoes and onion. Use a food processor if available. Transfer the grated mixture to a clean kitchen towel and squeeze out excess moisture.

In a large mixing bowl, combine the grated potatoes, onion, eggs, flour, salt, and pepper. Mix well until incorporated.

In a large skillet, heat 1/4 inch of oil over medium-high heat. Test the heat level by dropping a small amount of batter; it should sizzle.

Using a tablespoon, drop the mixture into the hot oil, flattening them slightly. Fry until golden brown, about 3-4 minutes, then flip and cook the other side for another 3-4 minutes.

Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil, keeping them warm in the oven if preparing a larger batch.

Serve hot, topped with your choice of sides such as sour cream or applesauce.