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In a food processor fitted with a metal blade, combine the onion and eggs and puree until smooth and fluffy.
Add the potato, using off-on pulses, process the mixture until pureed, but still retaining some texture.
Add the salt, pepper, and flour and briefly process to combine – do not over process.
Pour the mixture in a strainer over a bowl, allowing excess liquid to drain out.
Preheat oven to 300°F. Line large plates with a double layer of paper towels.
Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat.
When the oil is hot enough, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other).
Flatten just slightly with the back of a spoon – they should be about 2-3 inches in diameter.
Fry until golden brown, about 2 minutes on each side.
Transfer the latkes to the paper towel-lined plates to drain.
Then transfer to a large baking sheet and place in the oven until all the latkes are fried.
Serve immediately as is or with some applesauce or sour cream.