Begin by peeling and finely grating 3 large Russet potatoes and 1 small yellow onion. Mince 2 cloves of garlic and beat 2 eggs lightly.

Place the grated potatoes in a colander and press firmly to squeeze out moisture. Let sit for a few minutes to drain completely.

In a mixing bowl, combine the drained potatoes, onions, garlic, and beaten eggs. Gradually add flour and a pinch of salt, mixing until well incorporated.

Heat 3-4 tablespoons of oil in a pan over medium-high heat. Scoop about 1/3 to 1/2 cup of the mixture into the pan and flatten gently. Fry for 3-5 minutes until golden brown, then flip and fry the other side.

Transfer the pancakes to a paper towel-lined sheet to drain excess oil. Serve hot with toppings like sour cream or applesauce.