Begin by peeling and grating the Russet potatoes and yellow onion using a box grater or food processor. Aim for fine shreds to ensure even cooking.

To achieve that irresistible crunch, place the grated potato and onion mixture into a cheesecloth or clean kitchen towel. Squeeze out as much moisture as possible.

In a mixing bowl, combine the drained mixture with eggs, all-purpose flour (or a gluten-free alternative), salt, and ground black pepper. Mix until well incorporated.

In a large skillet, pour in the canola oil and heat it over medium-high heat until shimmering.

Drop generous dollops of the mixture into the hot skillet, spacing apart, and flatten each to form even pancakes. Fry for 3-4 minutes on each side until golden brown.

Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil and serve hot, garnished with fresh chives or parsley.