Prep Potatoes & Onions: After grating the potatoes and onion, place the mixture in a clean kitchen towel and thoroughly wring out all the liquid. This is a crucial step to ensure the pancakes become crispy.
Make the Batter: Place the drained potato and onion mixture into a large bowl. Add the salt, eggs, and flour. Mix thoroughly with your hands until the mixture is slightly tacky. If it feels too sticky, you can add a little more flour, one tablespoon at a time.
Fry the Pancakes: Heat about 3 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, place ¼ to ½ cup of the mixture into the skillet for each pancake. Flatten them slightly with a spatula. Fry for 3 to 5 minutes on each side, until they are golden brown and crispy.
Drain & Serve: Briefly place the fried potato pancakes on paper towels to drain any excess oil. Serve them immediately while hot.

These potato pancakes are incredibly versatile and can be served with a variety of toppings: