Preheat the oven to 300°F and position an oven-safe wire rack atop a large baking sheet. Arrange the grated potatoes on a clean kitchen towel and firmly wring out as much moisture as possible over the sink. In a sizable mixing bowl, beat the eggs lightly with a fork, then incorporate the flour, 2 teaspoons of salt, onion powder, and pepper, stirring until no dry flour remains visible and the mixture appears slightly lumpy. Fold in the grated potatoes, mixing gently until fully coated; if the mixture seems overly wet, add additional flour by the teaspoon until thick and cohesive. In a deep, large skillet, warm the oil over medium-high heat, ensuring the pan’s surface is coated evenly; add more oil if needed. When the oil is sufficiently hot—test by dropping in a small amount of batter to check for a sizzle—scoop ¼ cup portions of the potato mixture into the pan, flattening each gently with the back of the measuring cup. Cook the pancakes in batches, ensuring at least an inch of space between each; fry until richly golden on the first side, about 3 minutes. Flip carefully and continue cooking until golden and cooked through, roughly 2 minutes more. If the oil begins to smoke, lower the heat immediately. Transfer finished pancakes to the prepared wire rack, sprinkle lightly with salt, and keep warm in the oven while cooking remaining batches. Stir the batter between batches as needed. Serve the pancakes hot, accompanied by Greek yogurt or sour cream and a side of applesauce.