Start by peeling and grating the 4 large russet potatoes into a bowl. Wrap in a kitchen towel and squeeze out excess moisture.

Finely chop 1 small onion and add to the bowl with the grated potatoes. Stir to distribute evenly.

In a separate bowl, beat 2 eggs and add them to the potato and onion mixture along with ¼ cup of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir until well incorporated.

In a large skillet, pour enough vegetable oil to form a shallow layer and heat over medium-high until shimmering.

Scoop out portions of the potato mixture and carefully add them to the hot oil. Fry for about 3-4 minutes on each side until golden brown.

Transfer fried pancakes to a plate lined with paper towels to absorb excess oil. Repeat until all mixture is cooked.

Serve hot with toppings such as sour cream, applesauce, or smoked salmon.