Ingredients:

  • 2 pounds (900g) russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying (about 1-2 cups, 240-480ml)
  • Applesauce (store-bought or homemade)
  • Sour cream

Instructions:

  1. Coarsely grate the potatoes and onion using a box grater.
  2. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible.
  3. In a large bowl, combine the drained potatoes and onion, eggs, flour, salt, and pepper. Mix well to combine.
  4. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
  5. Drop spoonfuls of the potato mixture into the hot oil, pressing down slightly to flatten into pancakes.
  6. Cook for about 3-4 minutes per side, or until golden brown and crispy.
  7. Remove the latkes from the skillet with a slotted spoon or spatula and place them on a paper towel-lined plate to drain excess oil.
  8. Serve hot with applesauce and sour cream.