In a food processor or using a box shredded, shred onion until minced. Transfer the shredded onions into a colander.

Peel potatoes. Using a box shredder or food processor, shred them using the larger setting. Place the shredded potatoes into the same colander.

Transfer the shredded potatoes and onions into a cheesecloth. Gather the corners of the cheesecloth and twist together. Keep twisting until you squeeze out the excess water. Squeeze until no water is left. Alternative: If you do not have a cheesecloth, with clean hands form a ball with the mixture and squeeze out the excess water until there is no water left to squeeze.

In a large bowl, add in the shredded potatoes, onions, chopped chives, eggs, flour, salt, and pepper. Mix until well combined.

Heat vegetable oil in a large pan on medium heat. Add 2 tbsps of pancake mixture into pan and flatten it out with spatula. Fry on each side until golden brown, about 5-7 minutes. Drain the latkes on a plate lined with paper towel or wire rack.

Serve with sour cream and garnish with any leftover chives. Enjoy!