Peel 1135g of starchy potatoes and grate very finely. Wrap in a clean kitchen towel and squeeze out as much liquid as possible.
Mix immediately with 1 small yellow onion, finely grated, 2 large eggs, ¼ cup of all-purpose flour, and 1 teaspoon of sea salt. Add a little more flour only if needed to make a sticky mixture.
Heat a shallow layer of neutral oil in a nonstick skillet over medium-high heat.
Add ⅓ cup / 80ml portions of the mixture and flatten with a spoon. Fry in uncrowded batches for 3-5 minutes per side, until golden, crisp and cooked through.
Drain briefly on paper towels and serve immediately.
