Prepare the Batter: In a large bowl, beat the 2 large eggs, 2 tablespoons of all-purpose flour, ¼ teaspoon of baking powder, ½ teaspoon of salt, and ¼ teaspoon of pepper together until well combined. Stir in the 6 shredded potatoes and the ½ cup of finely chopped onion.
Fry the Pancakes: Heat the ¼ cup of vegetable oil in a large skillet over medium heat. Drop heaping tablespoonfuls of the potato mixture into the hot oil in batches. Use a spatula to gently press and flatten each one.
Cook Until Golden: Cook the potato pancakes until they are browned and crisp, which should take about 3 minutes on each side.
Drain & Serve: Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining potato mixture until all the pancakes are cooked. Serve warm.

Enjoy these traditional and crispy potato pancakes!