Fill a large bowl with cold water.

Peel the potatoes and cut them into quarters lengthwise.

Place the potatoes in the bowl of cold water to prevent browning.

Combine the eggs, salt, and pepper in a large bowl and set aside.

Heat about 1 inch of canola oil in a large saute pan over medium-high heat.

Put the onion and potatoes in a food processor and pulse until pureed.

Transfer the potato mixture to the bowl with the eggs.

Add the cornmeal and mix to combine.

Line a baking sheet with paper towels.

Using a 1/4 cup measuring cup, scoop up the potato mixture and carefully drop it into the hot oil.

Use the back of the measuring cup to flatten the latke.

Fill the pan with as many latkes as you can without overcrowding.

Fry until golden brown and crispy, 3 to 5 minutes per side.

Drain on the prepared baking sheet.

Repeat with the remaining batter.

To keep the latkes warm and crispy, spread them in a single layer on a baking sheet and place in a 200°F oven until ready to serve.

To serve, place the latkes on a large serving tray and garnish each with a generous tablespoon of creme fraiche and caviar.