Peel and grate about four medium russet potatoes into a large bowl. Squeeze out excess moisture until dry.

Finely chop one medium onion and mix it into the grated potatoes.

Beat two eggs until fluffy, then pour into the potato mixture. Add half a cup of all-purpose flour, one teaspoon of salt, and a dash of black pepper. Gently mix until just combined.

In a large skillet, heat enough vegetable oil over medium-high until hot.

Drop about 1/4 cup of the mixture into the hot oil, flatten slightly, and fry for 3-4 minutes on each side until deeply golden brown.

Transfer cooked pancakes to a paper towel-lined plate to drain excess oil and keep warm in an oven preheated to 200°F.

Serve hot with toppings like sour cream and applesauce, or add variations like fresh herbs or smoked salmon.