Place shredded potatoes and onion in a clean kitchen towel. Twist and squeeze tightly over the sink to remove liquid.

In a large bowl, combine the drained potatoes and onion with eggs, flour, salt, and pepper. Stir until well coated.

Pour vegetable oil into a heavy skillet to a depth of about 1/8 inch. Heat over medium-high until shimmering.

Scoop heaping tablespoons of the potato mixture into the hot oil. Flatten gently with a spatula and fry 3–4 minutes per side until golden brown and crisp.

Transfer cooked latkes to a paper towel–lined plate and immediately sprinkle with a pinch of salt.

Serve hot with sour cream or applesauce, garnished with fresh chives.