Pare the potatoes. Cut them up and process them with a food processor until they are grated into small pieces, but not into mush. Process the onions, and add to the potatoes. Add the egg or eggs, seasoning, and flour. Fry in very hot oil until the edges turn brown. Then turn and fry for two more minutes. Latkes should be golden brown on both sides. The liquid from the potatoes and onions will collect on the bottom of the mixing bowl. Keep mixing the batter before you make each batch. You may need to add a little more flour as you get closer to the bottom of the bowl. If the mixture flies apart in the oil when you first drop the potato batter into the oil, add a little more flour. The oil must be kept very hot, in order to keep the latkes from absorbing a lot of oil. This recipe yields about 22 latkes, dropped from a large stirring spoon. To calculate how many to make, use this rule of thumb: 5 pounds of potatoes yields about 45 latkes. People will usually eat at least 3 or 4. This recipe may be doubled or tripled or quadrupled , etc. exactly as given.