Peel and grate the potatoes. Place in a colander over a bowl for 15 minutes to drain. Squeeze the grated potato with your hands so that any liquid drains to the bowl below.
Tip the potato into a large bowl. Tip the water off the collected sludge (starch) at the bottom of the bowl and discard. Scrape the sludge into the potato. Add the eggs and flour, then season generously with salt and pepper to taste, mixing well. Work quickly, it is best to cook the mixture immediately.
Add enough oil to the frying pan to reach a depth of around 1/2 cm and heat on medium high until hot. The oil is ready when a few strands of potato sizzle when you put them in the oil. Carefully spoon the mixture into the hot oil and spread evenly across the pan, without pressing down.
Cook for about 12 minutes or until the underside is crisp and deep golden brown. Using 2 spatulas, gently flip the latke. Take care with the hot oil!(If it is too hard to flip in the pan, slide it onto a light plate, flip onto another light plate and then slide back into the pan.) When both sides are golden and crisp (the second side will take less time), and taking care with the hot oil, slide the latke on to a wire rack (set over a couple of paper towels) for a couple of minutes to remove any excess oil.
If cooking ahead of time, do not drain, put it straight onto an oven tray. Reheat in a 180℃ (355℉) oven for 10 minutes or until sizzling.
Serve warm with crème fraiche (or sour cream), salmon caviar and chives