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Grate the potatoes and onion using the large holes of a box grater or a food processor attachment.
Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible. This step is key for crispy latkes.
Transfer the dried potato and onion mixture to a medium bowl.
Add the beaten eggs, flour (or matzo meal), salt, and pepper to the bowl. Mix gently until just combined. Do not overmix.
Pour about 1 inch of oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches 350°F (175°C).
Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes. Work in batches to avoid crowding the pan.
Fry for 4 to 6 minutes per side, until deep golden brown and crisp. Adjust the heat as needed to keep the oil temperature consistent.
Remove the latkes from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain excess oil.
Serve immediately with your preferred toppings.