Wash and peel your potatoes.
You can use a box grater or a Cuisinart.
If you are using a box grater leave the potatoes whole and using the large side, grate the potatoes into a colander (you’ll want to use a non-reactive plastic colander). Grate your onions and add to the bowl, season with 2 tablespoons of salt and mix together. Leave the mixture to sit for 10 to 15 minutes.
If you are using the Cuisinart first cut the potatoes into quarters and using the shredder disk feed the potatoes and onions into the machine, remove the mixture, and place in a plastic non-reactive colander add the salt and leave to drain for 10 to 15 minutes.
After the mixture has drained you want to take a kitchen towel (not a paper towel) or cheesecloth, place the potato mixture into the center of the towel, and over the kitchen sink squeeze out as much of the liquid as possible. Place the mixture back into your drained bowl and add the eggs, flour, remaining 2 tablespoons of salt and pepper. Combine well. Heat your oil in a high-sided 12-inch skillet over medium-high heat. Once the oil is hot, measure out 1/4 cup of the potato mixture. Flatten it out with your hands and very carefully place it in the skillet. (never drop anything into hot oil from a high distance, that’s how the oil splashes back at you. Always carefully place into the pan from a close distance.) Flatten slightly with a spatula. Cook for 3 to 5 minutes until the bottom is golden brown then carefully turn and cook the other side. Make sure to not overcrowd the pan, you need to give the latkes space to cook or they will get soggy instead of crispy. Once cooked, using tongs remove the latkes and place them on a cooling rack with a baking sheet below, this will allow them to cool and the excess oil will drain off.
Serve with your favorite topping. Sour cream, apple sauce, smoked salmon, caviar whatever your heart fancies.