Spread potatoes and onion on clean dish towel;
roll up, twisting towel to extract excess moisture
from vegetables. In bowl, whisk eggs, flour,
1/2 t salt and 1/4 t pepper until smooth.
In large nonstick skillet, heat 1/4 cup oil
over medium-high heat.
Add vegetables to batter; mix.
Spoon mixture into skillet,
allowing heaping 1 T for each fritter;
with back of spoon, flatten slightly.
Fry, six fritters at a time, 4 minutes.
Turn; cook 2 to 4 minutes.
Drain on paper towels;
keep warm while frying remaining fritters,
adding more oil if necessary.