Peel and grate 4 medium russet potatoes and 1 small onion. Squeeze out excess moisture.

In a large mixing bowl, combine the grated potatoes, onion, 2 eggs, 3 tablespoons flour, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix until well combined.

Heat 0.5 cup vegetable oil in a large skillet over medium-high heat.

Drop small portions of the potato mixture into the hot oil, flatten gently and cook for 3-4 minutes per side until golden brown.

Drain pancakes on a paper towel-lined plate and serve hot with applesauce or sour cream.