Prepare the Potatoes: Begin by peeling and grating the 4 large potatoes. Use a box grater or food processor for a quick process. Squeeze out excess moisture from the grated potatoes using a clean kitchen towel or cheesecloth to ensure your pancakes are crispy.

Sauté Onions: Finely chop or grate 1 medium onion, then sauté it in a pan with a bit of oil over medium heat until it becomes soft and translucent, about 3-5 minutes. Remove from heat and allow to cool slightly.

Mix Ingredients: In a large mixing bowl, combine the grated potatoes, sautéed onions, 2 large eggs, 1/2 cup all-purpose flour, and 1 teaspoon baking powder. Season the mixture with salt and freshly ground black pepper. Stir well until all ingredients are thoroughly combined.

Heat the Oil: In a large skillet or frying pan, heat about 1/4 inch of oil over medium-high heat until shimmering but not smoking. You can test it by dropping a spoonful of the mixture into the oil; it should sizzle immediately.

Fry the Pancakes: For each pancake, drop about 1/4 cup of the potato mixture into the hot oil. Flatten with the back of a spatula to create uniform pancakes. Cook for 3-4 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.

Drain and Serve: Once cooked, place the pancakes on a paper towel-lined plate to drain excess oil. Serve warm with a side of applesauce or sour cream for dipping.