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After grating the potatoes, wrap them in a clean dish towel and squeeze out as much liquid as possible.
In a large bowl, combine the grated potatoes, chopped onion, eggs, flour, salt, pepper, and optional herbs. Mix well.
Heat a thin layer of vegetable oil in a large skillet over medium-high heat.
For each pancake, spoon a heaping tablespoon of the potato mixture into the skillet or the lovely FLIP pan. Flatten it slightly with a spatula.
Fry each pancake until both sides are golden brown, about 3-4 minutes per side.
Transfer the pancakes to a plate lined with paper towels to drain excess oil.
Serve hot with your choice of sour cream or applesauce.