Begin by peeling the 4 large russet potatoes and grating them into a large mixing bowl. Squeeze out as much moisture as possible.

Finely chop the small onion and add it to the bowl with the grated potatoes. Add the 2 eggs, 1/4 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until well combined.

Pour enough vegetable oil into a large skillet to cover the bottom generously and heat over medium-high heat until it shimmers.

Drop portions of the potato mixture into the hot oil, slightly flattening each mound. Fry for 3-4 minutes until golden and crispy. Flip and repeat.

Transfer the pancakes to a paper towel-lined plate to absorb excess oil and serve immediately with toppings like sour cream or applesauce.