Grate two potatoes on the fine side of your grater and one potato on the coarser side to create a texture contrast.

Squeeze out excess liquid from the grated potatoes thoroughly - this is crucial for achieving crispiness.

Finely grate the small onion and add it to the potato mixture, distributing the savory flavors throughout.

Add the all-purpose flour, egg, and pinch of baking powder to the potato mixture. Season generously with salt and pepper.

Mix until the batter feels moist but not watery, holding together when scooped.

Heat about 1/2 inch of oil in a heavy skillet until hot but not smoking.

Drop spoonfuls of the potato mixture into the hot oil, being careful not to overcrowd the pan.

Cook until the edges begin to brown and the tops appear slightly drier, about 3-4 minutes per side.

Carefully flip and cook the other side until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil before serving.