Begin by grating your Yukon Gold or Russet potatoes and onions using a food processor or box grater. Aim for fine shreds.

Place the grated potato and onion mixture in a colander or on a clean kitchen towel. Press down firmly to remove excess moisture.

Combine the dried grated potatoes and onions with 2 beaten eggs, 3-4 tablespoons of all-purpose flour, 1¼ teaspoons of salt, and a sprinkle of black pepper in a large mixing bowl.

Pour enough canola oil into a large skillet to reach ¼ - ½ inch deep and heat over medium heat until shimmering.

Using a heaping tablespoon, scoop out the latke mixture and drop it into the hot oil. Fry for about 4 minutes per side until golden brown.

Transfer cooked latkes onto a plate lined with paper towels to absorb excess oil. Serve warm with sour cream or yogurt.