Peel and finely grate the potatoes. Put them straight into cold water, then drain and squeeze them as dry as you can by pressing them with your hands in a colander. This is to remove the starchy liquid, which could make the latkes soggy.

Beat the eggs lightly with salt, add to the potatoes, and stir well. Film the bottom of a frying pan with oil and heat. Take serving-spoonfuls, or as much as ¼ cup (50 ml), of the mixture, and drop into the hot oil. Flatten a little, and lower the heat so that the fritters cook through evenly. When one side is brown, turn over and brown the other. Lift out and serve very hot.

Variation:

You may add black pepper, chopped parsley, and finely chopped onion to the egg and potato mixture.

Adding 4 tablespoons of potato flour binds the fritters into firmer, more compact cakes, easier to handle but not quite as lovely to eat.