Updated Nov 24, 2014Chatelaine
- Slice onion in half. Grate potatoes and onion using large holes on box grater or medium-size grater disc in a food processor. Place in a large bowl. In a small bowl, whisk eggs with salt and pepper. Pour over potato mixture. Sprinkle with flour. Using your hands, mix well. Line a large baking sheet with paper towels. Heat 1/2 cup (125 mL) oil in a wide frying pan over medium heat. When hot, but not smoking, scoop 1/4 cup (50 mL) mixture into your hand and pat down. Place in hot oil. Add 3 more scoops, leaving space in between. Using back of a spoon, flatten into rounds, about 3 inches (7.5 cm) wide. Fry until undersides are golden, 2 to 3 minutes. Turn. Continue frying until edges are crisp and brown, 2 to 3 more min. Remove to paper towels. Repeat with remaining mixture. Add more oil, if needed. If edges brown before centres are cooked, reduce heat to medium-low. Pat tops of latkes with paper towels before serving.
Prepare latkes a few hours before serving. Reheat on a baking sheet in a preheated 400F (200C) oven 5 to 7 minutes.