You will be peeling and grating potatoes in 2 batches.
Take half of the potatoes and onions, peel and grate using a food processor with “grating blade” if possible.
Using kitchen towels or reusable produce bags, squeeze out all the liquid from the potatoes and onions. You may have to do this in batches.
In a separate bowl, whisk together the eggs and set aside.
Once all the potatoes have been squeezed as dry as possible add them to a large
Add half of the beaten eggs and 2 1/2 tbsp of flour. Season aggressively with salt and freshly groundblack Mix everything together until well incorporated.
Heat 2 large skillets (preferably cast iron) over medium heat and add enough oil to get about 1/a inch depth. Should be about 1/4-1/a cup of oil in each pan depending on the size of the pan).
Make a “baby” latke (i.e. tester latke) and cook in the pan to make sure the seasoning is okay and adjust if needed.
Using a 1/4 measuring cup, fill up the potato mixture and gently place in the pan, making it as round as possible and flattening in the middle of the latke with the back of the measuring cup.
Cook latkes for 2-3 minutes on each side until cooked through in the middle.
Once latkes are cooked transfer to a wire rack on a sheet tray.
Repeat these steps with your second half of potatoes/onions until you have cooked all latkes!
Compliment with your favorite condiments (e.g. sour cream, apple sauce, ketchup, mayo, etc.).