Begin by peeling and finely grating three large russet potatoes and one small yellow onion. Let the mixture drain slightly.

In a separate bowl, lightly beat two eggs and add two minced cloves of garlic, mixing well.

Drain the potato and onion mixture to remove as much liquid as possible. Transfer to a large mixing bowl.

Combine the drained mixture with the beaten eggs and garlic, and add all-purpose flour and salt. Mix thoroughly.

Heat 3-4 tablespoons of oil in a large nonstick skillet over medium-high heat.

Scoop 1/3 to 1/2 cup of the mixture and gently place it in the hot oil. Flatten slightly and fry for 3-5 minutes until golden brown.

Flip the potato pancake carefully and cook for another 3-5 minutes until equally golden brown and crispy.

Transfer cooked pancakes to a paper towel-lined baking sheet to absorb excess oil. Serve immediately.