Line a large tray with paper towels. Peel the potatoes and grate them either by hand or with a food processor. Set aside in a sieve to drain for 10 or 15 minutes. Meanwhile, peel and chop the onion. In a small bowl, lightly beat the eggs.
Place the drained potato in a large mixing bowl. Stir in the chopped onion, lightly beaten eggs, salt and flour. Stir very well.Pour enough vegetable oil into a heavy frying pan to reach a depth of ½ inch and heat over medium heat. When the oil is hot, scoop tablespoonsful of the potato mixture into the pan and cook over medium heat for about 5 minutes, flattening the latkes slightly with the back of a spoon. Turn and cook on the other side until golden brown. Transfer the latkes to the paper towel-lined tray to drain.
Read more: Classic Potato Latkes
