I used to make something I called LCD Latkes — sort of an average of five different recipes.  But now I just do this, and I think it gets a little better each year.

Latkes

Three big russet potatoes, peeled
One small onion, peeled
Two eggs, beaten
2 T matzoh meal or bread crumbs
Salt and pepper, to taste
Canola or vegetable oil

Grate the potatoes and onion in a food processor (or, if you’re intrepid, by hand).  Place into a colandar to drain or, better still, put in a tea cloth and twist to drain.  In a large bowl, combine with eggs, matzoh meal or bread crumbs and salt/pepper.

Heat 1/8 – 1/4 inch of oil in a large skillet over medium heat until shimmering but not smoking.  Form latkes into balls, place in the oil, and tamp with a spatula to form patties.  Do not crowd the pan.  Cook until browned (about 15 minutes), at some point scraping the underside to make sure they won’t stick.  Flip (easiest with a second spatula) and fry for another 12-15 minutes.  Keep latkes in a low oven until ready to serve — with sour cream, apple sauce, or both.