Fill a large bowl halfway with water.

Grate all the potatoes and put them into the water.

I let them sit in the water for an hour, but as much/little time as you can give them the crispier your latkes will be. This water bath removes a lot of the starch.

Take the potatoes out one handful at a time and squeeze them as dry as you can and put them into a second large bowl.

Add the eggs, flour, onion, Kosher salt and black pepper to the potatoes and mix well.

Heat the oil in your frying pan and using 1/4 cup measure form them into patties about 3/4 inch thick and fry on medium-high heat for 4-6 minutes on each side, or until golden brown and crispy on the outside but still fluffy in the middle.

To keep warm in the meantime while frying set your oven to 250 degrees or "keep warm" setting and keep these on a cooling rack set on top of a cookie sheet while you fry the remaining latkes.