Potato Latkes

I am not Jewish, but grew up with friends and family who were.  Even if I'm not actually celebrating Hanukkah, I usually end up making these sometime during the holiday season.  My favorite way to eat them is with sour cream, but I have also had them with apple or pear sauce.  They are really filling, so again, served with a salad, it makes a "simple" meal.

2 lbs. Russet potatoes, peeled
1 medium onion, peeled (I sometimes add a bit more)
2 eggs, lightly beaten
3 Tbl. flour
Salt and pepper
Vegetable oil

Grate potatoes and onions by hand or food processor.  Remove excess liquid by placing in a clean kitchen towel and squeezing over the sink.  In a large bowl, combine potatoes with eggs, flour, salt, and pepper.  Mix well.  Heat about a quarter inch of oil in a large, heavy-bottom skillet over medium-high heat until very hot but not smoking.  Drop in potato mixture by heaping tablespoon for each pancake.  Fry until crisp and golden brown on both sides.  Drain latkes on paper towels.  Makes about 20 small or 12 medium-sized latkes.