Ingredients:

1. • 1 pound potatoes
   • 1/2 cup finely chopped onion
   • 1 large egg, lightly beaten
   • 1/2 teaspoon salt
   • 1/2 to 3/4 cup olive oil
   • Accompaniments: sour cream and applesauce

Preheat oven to 250℉

Peel the potatoes (this is nota required step, but if you don’t peel them, add flour) and grate by hand, transferring to a large bowl of cold water. Soak the potatoes for 1 to 2 mins after the last batch is added. Then drain the water with a colander.

Spread the grated potatoes and the onion on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato and onion mixture to a bowl and stir in the egg and salt. 

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons of the potato mixture per latke into the skillet, spreading them into 3-inch rounds with a fork. Reduce the heat to moderate and cook until the undersides are browned, about 5 minutes. Turn the latkes over and cook until the undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to the skillet as needed. Keep latkes warm on a wire rack set in a shallow baking sheet in the oven.

Recipe from epicurious.com, tested by the Fox family.