Tex-Mex Latkes
Start by grating the spuds (I think russets are best for latkes, although Yukon Golds work pretty well, too....and I don't peel them). I use a commercial box grater, the four-sided type, only bigger than home models and with straight sides. I grate with the big holes into a large bowl. Get rid of excess liquid, either by wrapping and wringing all of the grated potato in a dish towel (use a clean one if anyone is watching) or, and this is my technique, by squeezing fistfulls of grated potato over the sink.
Traditionalist will also grate the onion (use a medium yellow onion for every four potatoes), but it's a lot easier to just dice them up into real little pieces. Add them to the squeezed potatoes.
Break eggs into spuds (about 1 egg for each 2-3 potatoes) and blend in. Add enough flour (or Matzoh meal if you're a stickler for authenticity, which you're probably not if you're going to make Tex-Mex Latkes for Chanukah) to soak up the obvious liquid and provide some cohesion, a few tablespoons for each egg. Season with salt, pepper, lots of cumin, pasilla chili powder (a dark, mild chili made from dried Anaheims...substitute any chili powder if you can't find it), and a little oregano.
Use enough olive oil (better flavor, but use your favorite oil if you prefer) to cover the bottom of a heavy skillet. Let it get pretty hot, and keep the burner on medium high. Carefully drop spoonfulls of the latke mix into the hot oil, flatten each one gently, and fry a few at a time until they're crisp and brown. Drain on a brown paper bag, racks, or paper towels. You can hold these in a warm oven if you can keep from eating them right out of the pan, but they're better served right away.
You could serve them with salsa, but for me latkes have always been ersatz home fries, and I like my fried spuds with ketchup.