Peel and shred the potatoes and place them into a bowl of cold water.
6 Russet Potatoes
In a separate large bowl, grate the onions.
1 Cup Grated Yellow Onion.
Once the potatoes have soaked for about 10-15 minutes, drain them.
Place the drained potatoes onto a kitchen towel or cheesecloth and twist out as much liquid as possible.
Add the drained potatoes to the bowl with the onions.
Mix the eggs, arrowroot starch, minced garlic, salt, and pepper to the potatoes and onions.
2 Cloves Garlic, 3 Large Eggs, 2 ½ Teaspoons Salt, 1 Teaspoon Pepper, ¼ Cup Arrowroot Starch
Let the potato mixture rest while you warm up the oil in your skillet.
Oil for frying.
Once the oil is hot, scoop about 2-3 tablespoons of the potato mixture and shape it into a loose patty.
Fry the latkes in the hot oil for about 3-4 minutes per side until they are golden and crispy but not burned.
Remove the cooked latkes from the skillet and let them rest on a plate lined with paper towels.
Serve as desired and enjoy!