Perfect Latkes

From Sunset Magazine, December 2004
The goal: pancakes that are light and crisp, not heavy or soggy. The trick is to soak the shredded potatoes to remove some of the starch (and keep them from changing color). Choose a Yukon Gold potato over a russet and your cake is extra creamy on the inside.

2 lbs Yukon Gold or russet potatoes, peeled and rinsed
1 onion ~(8 oz.), peeled
2 eggs, beaten
3 T potato starch or all-purpose flour
1/2 t salt
~ 2 c vegetable oil

1. Using a food processor or grater, shred potatoes, transferring shredded potatoes to a bowl of water. Let stand at least 30 min.
2. Drain potato. With hands, squeeze excess water from a large handful and pile into clean dish towel. Enclose potatoes tightly in towel and twist it to wring out remaining moisture. Repeat to dry all potatoes.
3. Shred onions and drain. in dry bowl combine dry potatoes and onions. Add eggs, flour, and salt and mix well.
4. Pour oil into a fry pan with high sides to a depth of up to 1/2". Heat over medium-high heat. When surface of oil ripples slightly, shape ~1/3 cup of potato mixture into 1/2" thick cakes with hands and and place in hot oil. Don't crowd pancakes. Cook until edges of pancakes are crisp and well browned and undersides are golden brown. (Check after ~3 minutes.) Turn and cook until remaining sides are golden brown. Transfer to a paper towels to drain. Keep warm in a 200 degree oven while you cook the remaining pancakes.
5. Serve hot with applesauce, sour cream, or other accompaniments.