Grandma’s Latkes

Peel then grate the onion into a large bowl using a box grater. Then immediately after, grate the potatoes into bowl and mix them together with the onion and onion juice. This is important, because the onion juice keeps the potatoes from turning brown on you too quickly. Then add egg, flour, salt and pepper, and mix to combine. Transfer the whole shooting match into a colander sitting above a bowl to catch the excess water.

Fill oil to about 1/4 inch high in a frying pan and heat it over medium heat. When you insert a wooden spoon handle into the oil and you see bubbles forming around the spoon, the oil is hot enough to start frying. Dollop a heaping tablespoon of batter into the pan and squish it flat slightly. You can probably fit about six latkes per pan if you’re using a 12-inch skillet. Once the edges get golden brown, flip and continue to do so until both sides are entirely golden brown (edges as well as the center). Transfer the cooked latkes to a plate with paper towels on them and serve immediately with applesauce (my preference). Repeat with the remaining potato mixture until done.

Recipe yields about 10 silver dollar-sized latkes.