Begin by preheating your oven to 300°F (150°C) to keep the pancakes warm while you finish frying the rest.

Combine the grated potatoes and onion in a large kitchen towel or nut bag. Over the sink, twist the towel tightly to squeeze out as much liquid as possible. Shake the mixture to loosen, then repeat the wringing process to ensure it’s as dry as possible.

In a spacious mixing bowl, whisk together the beaten eggs, flour, salt, and black pepper. Add the dried potato and onion mixture to the bowl, stirring thoroughly with a wooden spoon until the mixture is well-coated and thick. If the mixture appears too runny, incorporate additional flour, one teaspoon at a time, until the desired consistency is reached.

Prepare a metal cooling rack by placing it inside a large, rimmed baking sheet and set aside. Pour vegetable oil into a large skillet to a depth of ¼ inch and heat over medium. Test the oil by dropping a small amount of the potato mixture into the pan. If it sizzles immediately, the oil is ready for frying.

Working in batches, drop ¼ cup portions of the potato mixture into the hot oil. Use the back of the measuring cup to gently flatten each mound. Fry the pancakes until they are golden brown and cooked through, approximately 3 minutes per side. Adjust the heat if necessary to prevent the oil from smoking. Once fried, transfer the potato pancakes to the prepared cooling rack and keep them warm in the oven while you cook the remaining batches.

Serve the crispy potato pancakes hot, accompanied by your choice of cottage cheese, sour cream, or applesauce for a delightful contrast in flavors.