Peel and grate the large russet potatoes using a box grater. Squeeze out excess moisture using a kitchen towel.

Finely chop the small onion and mix it with the grated potatoes in a mixing bowl.

Beat the eggs in a separate bowl, then pour this mixture over the potatoes and onions. Add all-purpose flour, salt, and black pepper, and stir gently until combined.

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

Drop 1/4 cup of the potato mixture into the skillet, flattening it to about 1/2 inch thick. Fry for 3–4 minutes until golden brown, then flip and cook the other side for another 3–4 minutes.

Transfer the pancakes to a plate lined with paper towels to drain excess oil and keep warm in a low oven.

Serve warm with your favorite toppings like sour cream or applesauce.