Use a box grater to grate potatoes into a large bowl. Grate onion into the bowl with the potatoes, mix to combine. Place the mixture in a colander set over a bowl. Drain the liquid, pressing the potato mixture to remove the excess liquid. Strain any watery liquid from the bowl, but leave the heavier starch. Return the starch to the potato mixture.
Add the egg, flour, and beer. Stir to combine. Season with salt and pepper, to taste. The consistency should be moist, but should hold together.
In a large, heavy-bottomed skillet set over medium heat, heat enough vegetable oil to fill the pan 1/4 full. Drop by spoonfuls into the hot oil, and cook on each side until golden brown, about 3 minutes per side.
Using a slotted spoon, remove the latkes to a paper-towel-lined baking sheet. Serve immediately with applesauce, sour cream, or creme fraiche.
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