Peel potatoes and shred them in a food processor (grate them if you do not have a food processor)

Mix the chopped onion with the shredded potatoes

Using a sieve or a dishcloth, squeeze as much liquid as you can out of the potato/onion mixture.

Let it sit for 20 minutes and squeeze again.

Add eggs, flour, chili crisp, and salt, and mix thoroughly.

Place a layer of paper towels next to the stove, safely away from any open flame.

Add about 1/3 cup of peanut oil to a frying pan and heat.

When the oil is shimmering, form small balls out of the mixture.

Place in the pan, and gently flatten with a spatula.

After a few minutes, flip the latkes to brown on both sides.

Transfer to the paper towels. Gently pat to remove excess oil.

Serve with sour cream and extra chili crisp.