In a large bowl combine the eggs, flour, onion, salt, and pepper, stirring to blend.
Using your hands, squeeze out as much liquid as you can from the potatoes. Then add the shredded potatoes to the egg mixture, mixing well. In a large frying pan, heat some of the oil over medium-high heat.
Spoon the batter by quarter-cupfuls onto the skillet, flattening them slightly.
Fry until the bottoms are nicely browned-between 3 and 5 minutes; flip the pancakes and cook for about 3 minutes longer.
Repeat for the remaining pancakes, adding oil to the pan as needed. Drain on paper towels and serve immediately with sour cream or applesauce.
Makes about 12 pancakes; you can use less batter for each pancake and make smaller latkes!