Grate potatoes and place them in a clean kitchen towel.
Squeeze out as much excess moisture as possible.
Transfer potatoes to a large mixing bowl.
Add grated onion, eggs, flour, salt, black pepper, and garlic powder.
Mix until well combined.
Heat vegetable oil in a large skillet over medium heat.
Scoop ¼ cup of mixture into the skillet and flatten into a pancake shape.
Fry for 3–4 minutes per side until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Repeat with remaining mixture and serve warm.
