Peel and grate the russet potatoes. Wrap in a towel and squeeze out excess moisture.

Combine grated potatoes and chopped onion in a large mixing bowl. In a separate bowl, beat the eggs and then add to the potato mixture. Stir in flour, salt, and pepper.

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

Spoon portions of the mixture into the hot oil, flattening slightly. Fry for 3-4 minutes on each side until golden.

Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.

Serve hot with desired toppings.