2 1/2 pounds starchy potatoes, peeled and very finely grated (RAW, not cooked) 1 small yellow onion, very finely grated 2 large eggs
One fourth cup all-purpose flour (or more as needed). One teaspoon seasalt Oil for cooking fried food
Grated potatoes should be placed in a colander and carefully wrung out with your hands or a fresh dish towel from excess liquid. This stage guarantees the pancakes will be crispy instead of soggy.
Combine the eggs, flour, salt, drained potatoes, grated onion in a medium-sized bowl. Blend them with your hands into a tacky mixture; add a little extra flour if needed. Use the mixture right away; allowing it sit could cause it to leak more moisture.
In a non-stick pan set on medium-high heat, warm a few teaspoons of oil. Once the oil is hot, toss roughly one-third to one-half cup of the mixture into the pan and flattening it into a pancake with the back of a spoon.
Fry every pancake on each side for roughly three to five minutes until they turn brown and crispy. The secret is to keep a constant heat so the pancakes cook uniformly without burning.
Once cooked, momentarily lay the pancakes on paper towels to absorb any extra oil. For optimal texture and taste, serve them straight away while still hot.