In a food processor, blend your red onion until minced. Transfer the shredded onions into a colander to strain excess water.
Peel potatoes. Using a box shredder, shred them using the larger setting. Place the shredded potatoes into the same colander to strain excess water.
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 mixing bowl, add in the potatoes, red onions, chopped chives, eggs, flour, salt, and pepper.
Mix until well combined.
In a large frying pan set on medium high heat, add in your extra virgin olive oil. Once pan is hot, scoop 1.5 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.
Serve with dairy-free sour cream and garnish with any leftover chives. Enjoy!