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First of all....here are some tricks I've learned along the way to great potato pancakes.
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When frying, use a generous amount of oil. The oil needs to be hot for crispy pancakes. I use peanut oil, which will not burn during the cooking process. You can heat it up to a very hot temperature and it will not burn....nice crispy pancakes!
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Squeeze as much liquid out of the shredded potatoes as possible, pressing them firmly against the side of the bowl to release the starchy water.
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Have all ingredients on hand and ready to go. Once potatoes have been shredded they will turn brown. You must be ready to mix and work quickly.
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Beat the eggs and the flour together. This is how it's done in the restaurant. It's a must!
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Beat the eggs and the flour together. Then add the onion, salt and pepper, stirring to blend.
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Make sure all water is squeezed out of the potatoes and add to the egg mixture. Mix well.
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In a large, heavy skillet, heat some of the peanut oil over medium- high heat. Spoon the batter by quarter- cupfuls onto the hot skillet, flattening them with the back of a spoon. Fry until the bottom of the pancakes are nicely browned - between 3 and 5 minutes; flip and cook for about 3 minutes longer. Repeat for the remaining pancakes, adding oil to the skillet as needed.
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Drain on paper towels and serve immediately.
