Mix all the ingredients but the salt and pepper in a medium mixing bowl until well blended.

Place enough oil to coat the bottom of a non-stick skillet or sauté pan and heat to medium-hot. If it starts smoking, it is getting too hot.

Using an ice cream scoop or pasta spoon, spoon a mound of latke mixture into the hot oil in a way that it is contained and sticking together. Gently smash down on the mound so it flattens a little, but still remains plump and intact.

Repeat this until you have a manageable amount of latkes cooking in your pan. Let the latkes brown on one side, about 5-4 minutes, and turn gently. Let the other side brown, then remove, and drain on a paper towel lined sheet.

Repeat until all the latke mixture is used. It should make 8-10 average sized latkes.

Serve immediately, or save for later. These keep well in an oven heated to about 225° F. Reheat room temperature latkes at 400° F. You can freeze latkes, then reheat in a very hot oven, 450° F directly from the freezer for the best, crispiest result.