Peel the large russet potatoes and grate them.

Squeeze out excess moisture from the grated potatoes using a clean kitchen towel.

Finely chop the small onion and add it to the potato mixture.

Beat the eggs in a separate bowl, then mix into the potato mixture along with flour, salt, and black pepper.

Heat vegetable oil in a skillet over medium-high heat until it reaches about 350°F (175°C).

Drop spoonfuls of the mixture into the hot oil and flatten slightly. Fry for 3-4 minutes on each side until golden brown.

Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.

Serve hot with desired toppings like sour cream or applesauce.