Potato Pancakes (Latkes)

Using a box grater, grate all the potatoes and the onion into a strainer set over a large bowl. When done with all the grating, discard the liquid that puddled in the bottom of the bowl. Place the potato/onion mixture in the bowl and add the egg, flour and salt. Mix well. Heat about an inch of oil in a large skillet and ladle out the potato mixture, forming pancakes approximately 3″ in diameter. Fry on medium-high heat until edges turn brown, flip and continue frying until golden brown.

The latkes are best when eaten immediately so it’s best to work with multiple skillets, if possible, but you can also stack the cooked latkes in a warm oven while you finish frying the rest of the batch. Note that liquid may puddle in the bowl again while you’re working and you can spoon out much of it.

The 6 potatoes should feed 3-4 people although it’s hard to stop eating these. Serve with applesauce and sour cream.