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Peel and grate the potatoes and onion and put in a strainer. Allow them to rest for about 10 minutes.
Ring them out in a paper towel to remove excess moisture.
Transfer the mixture of potatoes and onions to a tub and add in the salt, beaten eggs, and potato starch. Mix well.
Heat a skillet with canola oil, about half a cup.
Take a mixing scoop and shape a small disk, approximately 3 inches in diameter, and flatten it. Plop ¾ of the pancakes into the oil at a time.
Cook for a few minutes until golden brown, then flip and cook on the other side for about 3 minutes.
Continue until all the mixture is used, adding more oil in between batches if necessary.
Remove the pancakes from the skillet and let them dry on a baking sheet lined with a paper towel.
Serve warm or enjoy plain with applesauce!