Classic Potato Latkes

Coarsely grate the onion into a large bowl. Peel the potatoes and coarsely grate them into the onions. Stir in the flour, eggs, salt and pepper.

Heat about 1/3 cup oil in a large skillet over medium-high heat until very hot. Drop heaping tablespoons of the mixture into the oil and flatten with the back of the spoon. Fry, flipping once or twice, until crisp and brown on both sides. Drain on paper towels. Repeat until all the latkes are fried, adding more oil as needed.

VARIATION:

• Latke Blinis:
  Dollar-sized latkes topped with a bit of smoked salmon and creme fraiche can be served as an appetizer during Chanukah with a dairy meal. On their own, they make an elegant hors d'oeuvre any time of the year.