Peel the potatoes and grate them using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.

Finely grate the onion and add it to the squeezed potatoes in a large mixing bowl.

Add the eggs, flour, salt, and black pepper to the potato mixture. Mix well until all ingredients are thoroughly combined.

Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep.

Scoop about 1/4 cup of the potato mixture for each pancake and flatten it slightly in the hot oil. Fry in batches to avoid overcrowding the pan.

Cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Serve hot with applesauce or sour cream on the side.