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Trudge the eggs, flour, salt, and pepper in a bowl unless combined.
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Shred the onion the employ of the sizable holes of a box grater or the grating attachment of a food processor.
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Shred the potatoes the employ of the sizable holes of a box grater or the grating attachment of a food processor.
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Working in batches, put the potatoes and onions in a dish towel, and squeeze out as worthy excess liquid as most likely. Add the potatoes and onions to the egg combination, and toss with your fingers to combine.
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Warmth oil in a skillet over medium warmth. As soon as oil is sizzling, tumble the potato batter into the pan by the heaping spoonful, preserving the pancakes about two inches aside.
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Flatten every latke with the aid of a spoon and cook dinner unless golden brown, two to three minutes per side. Transfer to a paper towel-lined tray to empty and motivate warmth.
