Place shredded potatoes in a clean kitchen towel and squeeze out excess liquid.

Combine shredded potatoes, onion, eggs, flour, salt, and pepper in a large bowl; stir until well combined.

Heat oil in a large skillet over medium-high heat. Working in batches, drop large spoonfuls of potato batter into the hot skillet. Flatten batter lightly with a spatula and cook until golden brown and crisp on both sides, about 4 minutes per side. Keep finished pancakes warm while cooking remaining batches. Serve hot.