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1
In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
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2
Add flour and mix well.
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3
Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
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4
Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
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5
Let the mixture drain at least 15 minutes.
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6
After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
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7
To the starch, add the eggs.
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8
Return drained potato-and-onion mixture and combine well.
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9
Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
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10
Preheat oven to 200 degrees. Line a baking sheet with paper towels.
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11
In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
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12
Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
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13
Pat lightly in flour.
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14
Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
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15
Eat right away or keep warm in oven.
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16
Serve with apple sauce or sour cream.
