Grate the peeled potatoes and the onion using the large holes of a box grater or a food processor.

Place the shredded potatoes and onions in a clean kitchen towel. Twist the towel tightly over the sink to squeeze out all the excess liquid. Do this several times until the mixture is very dry.

In a large bowl, combine the dried potatoes and onions with the eggs, flour, salt, and pepper. Mix well until everything is evenly coated.

Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small piece of the mixture sizzles immediately.

Carefully drop a large spoonful of the potato mixture into the hot oil. Use the back of the spoon to flatten it into a circle about 3 inches wide.

Fry the latkes for 3 to 4 minutes per side. They should be dark golden brown and crispy on the edges.

Move the cooked latkes to a plate lined with paper towels to drain the extra oil.

Repeat with the remaining batter, adding more oil to the pan if needed.

Serve the hot latkes immediately with a generous side of applesauce.