Preheat oven to 300 degrees F. Line a large baking sheet with a double layer of paper towels.

In the bowl of a food processor fitted with a serrated s-blade, combine the onion and eggs; puree until smooth and fluffy. Add the potato and carrot. Using on-off pulses, process the mixture until pureed, but still retaining a little texture. Add the salt, pepper, and flour and briefly process to combine – do not over process. Transfer mixture to a colander and drain well.

Pour a solid layer of oil in the bottom of a large nonstick pan over medium-high heat. When the oil is hot, working in batches, spoon rounded tablespoons of the mixture into the pan (make sure they don’t touch each other.) Flatten slightly with the back of a spoon – they should be about 3 inches in diameter.

Fry until golden brown, about 3 minutes on the first side and 3 minutes on the second side. (If they start to burn, adjust your cooking time and/or change out your oil for a clean amount.)

Transfer the latkes to the lined baking sheet to drain and place in the oven until all are cooked. Serve immediately on their own or with some sour cream or applesauce.