Grate the potatoes using a food processor or box grater.

Wrap the potatoes in a kitchen towel, then roll up jelly-roll style. Squeeze the water out as best you can. Let stand for a few minutes, then squeeze excess liquid out once more.

Heat 1 TBSP of vegetable oil in a large skillet over medium heat.

In a medium bowl, whisk the egg, salt and pepper. Stir in the potato strands, carrots, and onion, and mix until everything is evenly coated.

Stir in the flour and toss to combine.

Form 11 patties. Put 5-6 potato pancakes in the pan, and cook for a few minutes on each side until browned.

Place the latkes on a plate lined with paper towels to blot off any excess oil. Add another TBSP of oil to the skillet and repeat this process once more with the rest of the latkes.

Enjoy with sour cream and apple sauce.