After grating the potatoes, place them in a clean dish towel and squeeze out as much liquid as possible.

In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and any optional herbs. Mix well until everything is evenly incorporated.

Heat a thin layer of vegetable oil in a large skillet over medium-high heat.

For each pancake, spoon a heaping tablespoon of the potato mixture into the skillet. Use a spatula to flatten it slightly.

Fry the pancakes until both sides are golden brown, about 3-4 minutes per side.

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.

Serve the pancakes hot, topped with sour cream or applesauce if desired.