Using a food processor or grater, grate the potatoes and onion. To remove excess moisture, wrap the grated mixture in a clean dish towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial for crispy latkes.

In a large mixing bowl, combine the drained potato and onion mixture. Sprinkle the flour, baking powder, sea salt, and black pepper over the top. Add the beaten egg and mix everything together until well combined.

In a large skillet, heat a generous amount of oil over medium-high heat. The oil should be about 1/4 inch deep. It’s hot enough when a small amount of the batter sizzles upon contact.

For each latke, place a heaped tablespoon of the potato mixture into the hot oil. Flatten the mound slightly with the back of the spoon to form pancakes. Don’t overcrowd the pan; cook in batches if necessary.

Fry the latkes for about 3-4 minutes on each side or until they are golden brown and crispy. Adjust the heat as needed to prevent burning.

Use a slotted spoon to transfer the latkes to a paper towel-lined plate to drain excess oil. Sprinkle with a little kosher salt while still warm.

Serve the latkes hot with a dollop of sour cream and a sprinkling of chopped chives.