Peel and grate 2 large russet potatoes, then squeeze out excess moisture using a towel.

Finely chop and mix in 1 medium onion with the grated potatoes.

Beat 2 large eggs in a separate bowl, then combine with the potato mixture, adding 0.5 cup all-purpose flour, salt, and pepper.

Heat 0.25 cup vegetable oil in a skillet over medium-high heat for about 3-4 minutes.

Drop spoonfuls of the mixture into the skillet to form pancakes, frying for 3-4 minutes on each side.

Transfer cooked pancakes to paper towels to drain excess oil.

Serve warm with toppings like sour cream or applesauce.