Place the grated potatoes in a large bowl and add the eggs, salt, pepper and 1 tablespoon flour. Mix, then fry a small bit of batter. If it doesn’t stick together, add the additional tablespoon of flour.
Pour vegetable oil in large skillet to a depth of half an inch. Heat oil over medium-high heat until a small amount of batter sizzles when dropped in. Using a small metal ladle, scoop up the batter and slide it into the oil. Use the back of the ladle to flatten the pancake. You may place several in the skillet at one time, but don’t let the pancakes touch.
When the edges turn golden, turn the pancakes over and fry on the other side just until golden. Remove with a slotted spatula and drain on paper towels. Continue until all the batter is used. Serve with applesauce or sour cream. Makes 6 to 8 pancakes.