Peel and grate the potatoes, then transfer them to a clean kitchen towel and squeeze out as much moisture as possible—this helps make the fritters crispy.
Finely chop the onion and add it to a large mixing bowl along with the grated potatoes.
Pour in the beaten eggs and sprinkle the flour, salt, and pepper over the mixture. Use a spoon or spatula to fold everything together until well combined and slightly sticky.
Heat about half an inch of oil in your frying pan over medium heat until it shimmers and reaches approximately 180°C (355°F). You can test it by dropping a small spoonful of batter; it should sizzle immediately.
Using a tablespoon or your hands, scoop out a portion of the batter and gently flatten it into a round patty about half an inch thick. Carefully place it into the hot oil, pressing down slightly.
Fry the fritters for about 3–4 minutes on each side, until they turn deep golden brown and crispy. Adjust the heat if they brown too quickly or slowly.
Once cooked, transfer the fritters to paper towels to drain excess oil. Continue frying the remaining batter in batches, maintaining the oil temperature.
Serve the hot, crispy fritters immediately with a squeeze of lemon or your favorite dipping sauce for maximum flavor and crunch.
