Prepare the Potatoes: Peel and grate the russet potatoes. Squeeze out the excess moisture using a clean kitchen towel.

Add the Onion: Mix the finely chopped onion with the grated potatoes.

Mix in the Egg and Flour: Combine beaten eggs, flour, salt, and pepper with the potato mixture.

Heat the Oil: Heat enough oil in a skillet over medium-high heat until shimmering.

Fry the Pancakes: Drop 1/4 cup of the mixture into the skillet, flatten gently, and fry until golden brown.

Drain and Keep Warm: Transfer pancakes to a paper towel-lined plate to drain. Keep warm in a low oven if frying in batches.

Serve and Enjoy: Serve hot with toppings of choice.