The secret to great latkes is to remove as much liquid from the potatoes and onions as possible.
Put the grated potatoes in a clean tea towel and squeeze the liquid out of the mixture.
Do the same for the grated onions.
Combine all the ingredients and mix together well by hand.
In a heavy skillet, put a 3/4 deep layer of oil.
Heat until sizzling.
Form individual pancakes by hand and carefully slide into the pan using a slotted spatula.
Fill the pan, but leave room between the pancakes.
When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and crisp on the edges.
Remove with a spatula and place on paper towels. Serve immediately for the best taste.
You can keep the latkes hot in a warm oven