In a small bowl, combine the flour, baking powder, salt and white pepper until well blended. Set aside.

Using the shredding disk of a food processor or the large holes of a box grater, grate the potatoes.

Working with about half of the shredded potatoes at a time, place them on a double thickness of cheesecloth, gather up the ends and squeeze out as much moisture as possible.

Place the potatoes in a large mixing bowl, stir in the eggs and onion until well mixed.

Place about 1/4-inch of vegetable oil in a large skillet and heat over medium-high heat. While the oil heats, add the flour mixture to the potatoes and combine well.

Using a large slotted spoon, place 2 tablespoon portions of the potato mixture in the hot oil, pressing them into patties about 3-inches in diameter. Fry until golden brown and crispy, about 3 minutes per side. Don't overcrowd the pan - you will probably need to fry the latkes in three separate batches.

Once the latkes are cooked, transfer them to a paper towel-lined platter to absorb any excess oil. Latkes can be kept in a warm oven (200°F), loosely wrapped in foil until ready to serve.