In a bowl mix the eggs, flour, salt, garlic powder and pepper.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Gradually add potatoes to egg mixture, stir until well blended.

Heat ¼ cup coconut oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, flatten each and shape into 3” rounds. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Best served immediately