1Spread potatoes and onions on clean dish towel, roll up, twisting towel to extract excess moisture from vegetables.
2In a bowl, whisk eggs, flour, salt and pepper until smooth.
3In a large skillet, heat 1/4 cup oil over med-hi heat. Add vegetables to batter; mix. Spoon mixture into skillet, allowing heaping tablespoon for each fritter. With the back of the spoon, flatten slightly. Fry, 6 fritters at a time, 4 minutes. Turn, cook 2-4 minutes. Drain on paper towels. Keep warm while frying remaining fritters. Add more oil to skillet, as needed.