Peel and finely grate the potatoes, then squeeze out as much liquid as possible using your hands or a clean cloth.
Finely grate the onion and add it directly to the potatoes.
Add the eggs, flour, and salt, then mix until well combined and slightly sticky but not watery.
Heat oil in a pan over medium heat.
Spoon the batter into the pan and flatten each portion into thin pancakes.
Fry for 3–4 minutes per side until golden and crisp.
Transfer cooked pancakes to paper towels to drain excess oil.
Keep warm in a low oven if cooking in batches and serve hot.
