Place eggs in a small bowl and the dry ingredients in another, set aside.
Grate the potatoes and onion using a box grater or a food processor equipped with the grater attachment. Place the mixture in a clean dishtowel (or salad spinner) and squeeze to wring out most of the liquid.
Quickly, transfer the potato mixture to a large bowl. Add the eggs and dry ingredients and mix with a fork until absorbed.
Using a medium sized heavy-bottomed pan, heat 1/4 inch of oil over medium to medium-high heat. Drop batter into the oil using a tablespoon scoop. Cook in batches. Use the back of the spoon to flatten the drops into discs. When brown and crispy (3-5 minutes) flip and cook until the other side is browned (another 3-5 minutes).
Transfer to a paper towel-lined plate and repeat with the remaining batter.
Serve with sour cream or apple sauce.