Grate the potatoes and combine them with eggs, salt, sesame oil, scallions, and sesame seeds in a large mixing bowl. Mix until fully

combined.

Transfer the latke batter to a colander placed

over a bowl. Let it sit while you fry each batch, allowing any excess liquid to drain out. This helps keep the latkes crispy by reducing moisture in the batter.

Heat about 1/4 inch (1/2 centimeter) oil in a large skillet over medium-high heat. Once the oil is hot, scoop 1/4-cup portions of the mixture into the pan, flattening each latke with the back of a spoon. Fry for three to four minutes per side or until golden brown and crispy. Remove and drain on a paper-towel-lined plate.