Peel the potatoes, if your not going to use them right away, put them in a bowl and cover them with cold water.
Grate the potatoes into a bowl, It really doesn't matter which holes of the grater you use. Larger holes are the only ones that will do the job some people think, since they produce crunchier latkes. Others insist on using medium sized holes for smoother latkes, It's up to you, watch your knuckles though.
Grate the onion into the same bowl. Of course peel the skin off first.
Get rid of the liquid that has collected in the bowl.
Beat the eggs in another bowl and then add to the potato/onion mixture.
Add the flour, salt and pepper, Mix well.
Turn oven on to 250°F This is so you can keep the first latkes you fry warm while your cooking the rest.
Pour enough salad oil into the bottom of a large frying pan so it's about 1/4 inch deep. Heat the oil, and keep it hot at medium to medium high heat. Put a tablespoon of the batter into the oil and press it with a slotted pancake turner to a thin pancake. Do as many as these as the pan will hold. Each latke gets turned once.
You can tell when they're ready to turn because the edges get brown. You should cook the latkes so they're golden brown and crisp on each side. As they're done, put them in a shallow pan lined with some paper towels and keep them warm in the oven. I serve them with applesauce -- Enjoy!