Peel the potatoes and submerge in cold water to prevent discoloration.

Grate the potatoes into a bowl using your preferred grater hole size.

Grate the onion into the same bowl after peeling its skin.

Drain any excess liquid from the potato and onion mixture.

Beat the eggs in a separate bowl.

Add the beaten eggs to the potato and onion mixture.

Incorporate the flour, salt, and pepper into the potato mixture, mixing well.

Preheat oven to 250°F to keep the cooked latkes warm.

Heat about 1/4 inch of salad oil in a large frying pan over medium-high heat.

Drop a tablespoon of batter into the hot oil and flatten it with a slotted turner.

Cook as many latkes as the pan allows, ensuring they don't overcrowd.

Flip the latkes when the edges turn golden brown.

Cook until both sides are golden brown and crisp.

Remove cooked latkes and place them on a paper towel-lined pan.

Keep the latkes warm in the preheated oven until serving.

Serve the latkes with applesauce or your favorite topping.