Start by peeling the 4 large russet potatoes, then grate them using a box grater or food processor. Squeeze out as much moisture as possible.

In a mixing bowl, finely chop the small onion and add it to the grated potatoes. Beat the 2 eggs separately and combine them with the potato mixture along with 1/4 cup flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Heat vegetable oil in a skillet over medium-high heat until shimmering, about 3-5 minutes.

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

Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.

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