Mince the onion and then peel and shred the potatoes. This works best in a food processor.

Turn the potato and onion into a mixing bowl. Add the flour and eggs.

Blend together until the potatoes are coated with the egg and flour mix and then season with salt and pepper. I find it easiest to do this mixing with my hands. It's about proportion here, so you really have to get a feel for it. If the potatoes are too wet, you may need more flour, if they are dry, you may not need quite as much.

Heat a 1/4 inch or so of oil in a large skillet. Any blended or unflavored oil works well. When the oil is ready, add the potatoes

Take a small handful of the shredded potato mix (yes, use your hands - this is how I remember my mom doing it) and carefully drop it into the pan. Then, press it flat with a spatula. Repeat the process for 3-4 more latkes. Don't overcrowd the pan. 

Depending on the size of the pan, I suggest only frying 3-4 latkes at a time.  Fry the latkes until browned and crisp and then flip to brown the other side.

Remove the browned latkes from the pan and onto a cake cooling rach sitting over a paper towel lined cookie sheet. This way the latkes can drain slightly, so they won't be oily, and the excess oil can get soaked up by the paper towels. 

As you continue to cook the remaining latkes, add more oil to the pan as needed.

Once they are all cooked, remove them from the layers of paper towels and stack them up on your plate to enjoy!