Place the grated potatoes in a clean cloth or cheesecloth and squeeze out as much liquid as possible. This helps to make the pancakes crispier.

In a large mixing bowl, combine the drained potatoes, grated onion, grated cheese, beaten eggs, flour, salt, and pepper. Mix well until everything is thoroughly combined.

Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat. The oil should cover the bottom of the pan and be hot enough to sizzle when a small amount of batter is dropped in.

For each pancake, spoon about 1/4 cup of the potato mixture into the skillet, flattening it with the back of the spoon to form a pancake about 1/2 inch thick.

Fry the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Be sure to watch them closely to prevent burning.

Remove the pancakes from the skillet and drain on paper towels to remove excess oil.

Serve hot, ideally with sour cream or your favorite dipping sauce.