Peel and grate the russet potatoes. Squeeze out the excess moisture using a clean kitchen towel.

Finely chop the onion and mix it with the grated potatoes.

In a separate bowl, beat eggs and mix with potatoes, onion, flour, salt, and pepper until combined.

Heat vegetable oil in a skillet over medium-high heat until hot.

Drop spoonfuls of the mixture into the hot oil, flattening slightly. Fry until golden brown (3-4 minutes each side).

Transfer cooked pancakes to paper towels to drain excess oil.

Serve the pancakes immediately with toppings like sour cream or applesauce.