Preheat your oven to 300°F (150°C).

Begin by placing the grated potatoes and onion in a large kitchen towel or nut bag. Firmly twist the towel over the sink, squeezing out as much liquid as you can. After wringing it out, open the towel to loosen the mixture, then twist and squeeze once more to remove any remaining moisture.

In a sizable mixing bowl, combine the beaten eggs, flour, salt, and black pepper. Add the drained potato and onion mixture, stirring thoroughly with a wooden spoon until all the ingredients are well-coated. The consistency should be thick; if it appears too runny, incorporate more flour, adding one teaspoon at a time until the desired thickness is achieved.

Prepare a metal cooling rack and place it inside a large rimmed baking sheet for later use. In a large skillet, pour in vegetable oil to a depth of about ¼ inch and heat it over medium heat. To test if the oil is ready, drop in a small amount of the potato mixture; if it sizzles, you’re set to proceed.

Working in batches, scoop ¼ cup of the potato mixture and drop it into the hot oil, gently pressing down with the back of the measuring cup to slightly flatten the pancakes. Fry the potato pancakes until they are golden brown and cooked through, which should take about 3 minutes on each side. Monitor the oil temperature closely; if it begins to smoke, reduce the heat.

Once cooked, transfer the potato pancakes to the prepared wire rack and keep them warm in the oven while you finish frying the remaining batches.

These crispy delights can be served with cottage cheese, sour cream, or even applesauce for an extra touch of flavor. Enjoy your homemade potato pancakes!