Frying in olive oil results in a lighter, healthier latke.
3 pounds russet potatoes
1 medium onion
4 large eggs
3 tablespoons flour
6 tablespoons bread crumbs or matzo meal
1 teaspoon kosher salt
1/4 teaspoon pepper
About 3 cups olive oil for frying
Peel potatoes, rinse, and coarsely shred on a box grater, transferring to a bowl of water as you go. Shred onion into a fine-mesh colander, discarding any uneven chunks. Pour potato mixture on top and drain. Rinse and dry bowl.
Squeeze handfuls of potatoes and onion to remove liquid, drain as much liquid with towels. Wrap and wring well. Whisk eggs, flour, breadcrumbs, salt and the pepper in dry bowl. Add potato mixture and toss with hands until evenly coated. Preheat oven to 200 degrees. Filling a 1/4-cup measure three-quarters full, scoop potato mixture onto baking sheets. Pour 3/4 inch oil into a large frying pan with sides at least 2 inches high. Insert a deep-fry thermometer and heat oil over medium-high heat to 350 degrees.
Put a portion of potatoes on a wide metal spatula, press into a 3-inch cake, and push into hot oil with another metal spatula. Shape 3 more latkes, sliding into oil; cook, turning once, until browned at edges but still soft in center, 2 minutes. Adjust heat to keep oil between 300 and 350 degrees.
Transfer latkes to paper towels, then to a wire rack over a rimmed baking pan. Sprinkle with salt and keep warm in oven. Repeat to make remaining latkes; use a second pan when the first is full.