Peel the potatoes and grate them coarsely into a large mixing bowl. This releases the starch and creates a fluffy interior.
Finely chop the onion and add it to the grated potatoes, mixing well to distribute the flavor and texture evenly.
Using a clean dish towel, squeeze out as much excess moisture from the grated potatoes as you can. This step is key to achieving that crispy crust.
Add the all-purpose flour, beaten egg, salt, and pepper to the potato mixture. Mix thoroughly until everything is well combined and the mixture holds together when pressed.
Heat 2-3 tablespoons of vegetable oil in a non-stick skillet over medium heat until shimmering and just starting to crackle, indicating the right temperature.
Scoop about 2 tablespoons of the mixture and shape it into a small patty with your hands or a spoon. Carefully place it into the hot oil, pressing slightly to flatten.
Cook each fritter for about 3-4 minutes on one side, until golden brown and crispy, then flip gently with a spatula and cook the other side until equally golden and crispy.
Once both sides are golden and crisp, remove the fritters from the skillet and drain briefly on paper towels. Repeat with the remaining mixture, adjusting heat as needed to prevent burning.
Let the fritters rest for a minute to firm up, then serve warm with your favorite dips or a squeeze of lemon for extra brightness.
