Ingredients

• 1 ½ - 2 pounds Russet potatoes

• ½ medium onion

• 1 egg

• ¼ cup flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• Canola oil for frying

Steps

1. Peel the onion and wash and peel the potatoes

2. Using the large blade on a box grater, grate the onion and potato together into a bowl covered by 4 folded layers of cheesecloth

3. Allow the potatoes and onions to drain and squeeze out as much liquid as possible

4. Let the drained liquid sit for a few minutes undisturbed so the milky potato starch will settle to the bottom of the bowl and separate from the rest of the liquid

5. Pour the liquid out of the bowl leaving the milky potato starch behind

6. Add the drained potatoes and onions back to the bowl and add in the egg, flour, salt, and black pepper

7. Mix with a fork until combined

8. In a large frying pan, pour in some canola oil or other oil of your choice for frying, enough to cover the bottom of the pan about a quarter of an inch

9. Heat the oil over medium heat until warm

10. Take a small spoonful of the latke batter and place it in the hot oil

11. Flatten the dollop of batter with the back of the spoon until it is like a small pancake

12. Allow the latke to fry for 3 to 4 minutes before flipping with a spatula to fry the other side for 3 to 4 minutes

13. Transfer the cooked latke to a paper towel lined plate to drain from the excess oil

14. Continue cooking the remaining latkes, making them as large or small as you want

15. Serve the latkes warm with a side of sour cream or applesauce

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