Claudette Yamin's Potato Latkes

Makes 24 latkes (about 6 servings)

4 medium baking potatoes (about 2 1/4 lbs.) peeled and halved lengthwise
1 small yellow onion, halved
1/4 cup all-purpose white flour
4 large eggs, lightly beaten
1 tsp. salt
1/2 tsp. black pepper
3/4 cup vegetable oil, divided

1. Coarsely grate potatoes and onion in a food processor until the consistency of has browns. Place mixture in a clean dish towel, twist and squeeze out any excess liquid.

2. Transfer to a large bowl and stir in flour, eggs, salt, and pepper. Mix well.

3. Heat 1/4 cup oil in large skillet on high heat. Once hot, reduce heat to medium-high. Drop 1/4 cup of mixture per pancake into hot oil and press down with spautla. Cook until golden brown on bottom, about 3 minutes. Flip over and cook 2 more minutes. Working in batches, repeat with remaining mixture, adding more oil as needed. Drain on paper towels.

(Note: To keep warm, place latkes on a cookie sheet uncovered in a preheated 200 degree oven.)

4. Serve with applesauce and/or a dollop of sour cream.