INSTRUCTIONS

1. Line a large baking sheet with paper towel. Set aside.
2. Using a food processor fitted with the grating disc, coarsely grate potatoes. Working in batches, transfer to a clean kitchen towel. Wring out potatoes to get rid of as much liquid as possible. Transfer to a large bowl, then add onion, using a fork to stir until mixture is fully combined. Add eggs, flour, salt, and pepper. Stir well until mixture is fully combined, ensuring each shred of potato is fully coated.
3. Heat a large skillet over medium-high heat. Pour in enough oil to come at least ¼-inch up sides of the skillet. When oil is hot, working in batches of 4 latkes at a time, carefully spoon ¼ cup portions of potato-mixture, lightly flattening tops. Cook, until crisp and golden, 3 to 4 minutes per side. Transfer to prepared baking sheet. Repeat with remaining potato-mixture. Serve with Horseradish Sour Cream and Buttered Apples, or with Greek Yogurt, Pickled Cucumbers and Capers (recipes below).