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Peel the potatoes and onions. Cut them into smaller pieces to fit into your mandolin.
Use a food processor, hand grater, or mandolin to shred the onions. Make sure to strain out all the excess water from the onions and place them in a large bowl.
Grate the potatoes and add them directly to the bowl with the onions. Do not strain the potatoes—the starchy water helps keep the latkes fluffy.
Add the eggs, self-rising flour (or substitute), salt, and pepper to the bowl. Mix everything together until well combined.
In a large pan, heat neutral oil over medium-high heat until shimmering.
Using a spoon, scoop the batter into the hot oil and gently flatten it out. Fry until golden brown on one side, then flip and cook the other side (about 4-5 minutes per side). Do not strain the water from the mixture.
Remove the latkes from the pan and place them on a wire rack for extra crispiness.
Plate the latkes and serve with sour cream or your favorite dipping sauce. Don't forget to enjoy them hot and fresh!