Peel and wash the potatoes. Grate them using a box grater or food processor for a finer texture. Drain excess moisture by placing them in a clean kitchen towel, twisting it, and squeezing out the liquid.

In a large bowl, combine the grated potatoes, finely grated onion, egg, flour, salt, and pepper. Stir until the mixture is well mixed and sticky enough to hold together.

In a large skillet, heat enough vegetable oil over medium-high heat until a small drop of the potato mixture sizzles.

Scoop a handful of the potato mixture into the hot oil, flattening it slightly with the back of a spatula. Fry until golden brown, about 3-4 minutes on each side. Repeat until the skillet is full, being careful not to overcrowd it.

Once golden and crispy, transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve hot with your favorite toppings.