I invited Sammy over (as well as a few others, too) to share the event. One cannot eat latkes alone.
5 lb Idaho potatoes, shredded in a food processor, rinsed in cold water (keeps them from turning brown), then wrapped in a linen towel and squeezed as dry as possible.
2 medium onions, also shredded in the food processor (no need to squeeze dry)
1 cup flour
1 Tbp salt
8 large eggs
~ 8 scallions, chopped
Mix well in a large bowl. You will likely find that it's easiest to use your hands to mix this much stuff.
Heat a large skillet over medium-high heat. Add olive oil to about 1/4".
Scoop up a ball of potato mixture (I use an ice cream scoop), gently squeeze out any additional moisture that may have accumulated, place into hot oil, flatten into a pancake, and brown on both sides over medium-high heat. Each side will take about 5 minutes or so. Ideally you want them brown and crisp.
Latkes frying in olive oil.
As they finish, remove them to a wire rack on baking sheet in a 200°F oven to keep warm.
Serve with applesauce and sour cream. I also served them with whole-milk Greek yogurt sprinkled with za'atar spice, and a drizzle of olive oil.
A big stack of finished latkes, just out of a warm oven.