Using the grater attachment for your food processor, grate the potatoes. Once the potatoes are grated, transfer to a large bowl and swap the grater attachment for the regular blade. Put grated potatoes back into the food processor and add your chopped onions. Pulse 5-6 times or until your mixture gets a little smaller in size and the onions are incorporated. You may have to stop and stir halfway through for that to happen.

Transfer the potato and onion mixture into a nut milk bag (or cheese cloth, or kitchen towel) and squeeze the living daylights out of it. You want to get as much liquid out of the potatoes as possible. Return potato mixture to your large bowl.

Add in remaining ingredients (flour, eggs, and salt) to the mixing bowl and stir until everything is incorporated fully.

Heat a large frying pan (or two) over medium heat. Add enough oil so that you have about 1/4 inch or oil in the bottom. Add a raw baby carrot (or larger carrot) to the pan.

Once hot, using a large cookie scoop or ice cream scoop, spoon potato mixture into the pan and cook for 4-5 minutes, or until light brown and crisp. Flip and repeat on the other side.

Transfer latkes to a paper towel lined plate or baking sheet and continue cooking the latkes until the potato mixture is gone. I like to place my finished latkes on a baking sheet in a 200°F oven to keep them warm while I finish cooking everything.

Serve with homemade applesauce, sour cream, or enjoy plain with a sprinkle of salt.