Toss the grated potatoes and onions in a colander. Squeeze the mixture and then let it sit for another few minutes to get out as much liquid as possible.

Pour off any liquid that settles on top, give the mixture another squeeze, and then transfer to a bowl. If there is starchy white liquid residue at the bottom of the colander, pour that into the bowl too.

Mix the rest of the ingredients with the potatoes and onions.

Heat about one inch of oil in a pan until it shimmers.

Spoon 1/4 cup of the mixture at a time into the pan and flatten each with a spatula. Leave space between each latke.

Fry for five to seven minutes until golden, flipping once in between.