Place the potatoes, apples and onion in a bowl. Squeeze out as much water as you can, but leave the starch that accumulates at the bottom of the bowl because this will help your pancakes crisp up.
Mix in all of the other ingredients.
In a skillet, heat a quarter-inch-deep layer of oil with a high smoking point, like canola.
Add spoonfuls of the pancake batter to the skillet, pressing down on the top with the back of the spoon to flatten. Leave at least an inch between each of the pancakes to ensure they become golden and do not steam.
When the underside is golden and crispy, turn over and cook the other side until that's golden.
Serve hot. It is traditional to serve latkes with applesauce, but they are quite perfect on their own.