¼ cup unbleached all-purpose flour, breadcrumbs, or matzah meal
Salt and white pepper to taste
1. Peel the potatoes if the skin is coarse; just clean them well. Keep them in cold water until ready to prepare the latkes.
2. Starting with the onions, alternately grate some of the onions on the large holes of the grater and some of the potatoes on the smallest holes. This will keep the potato mixture from blackening. Press out as much liquid as possible and reserve the starchy sediment at the bottom of the bowl. Return the sediment to the mixture
3. Blend the potato mixture with the eggs, flour, salt, and white pepper.
4. Heat 1 inch of oil in a frying pan. Drop about 1 tablespoon of mixture for each latke into the skillet and fry, turning once. When golden and crisp on each side, drain on paper towels.
Serve with yogurt, sour cream, sugar, or applesauce.
Note: You can freeze potato latkes. After making them, place them on a cookie sheet, freeze, and remove to a plastic bag. When ready to serve, place in a 450 degrees oven for several minutes. Refrigerating latkes is not recommended - they turn out soggy. Make them early in the day, drain, leave them out on a cookie sheet, and reheat before serving.