Written and Photographed by Rachel Ledeboer
- 2 potatoes
- ½ of an onion
- 1 egg
- 3 tbsp flour
- Vegetable oil
Peel your potatoes and shred them up with a box grater. Take the grated potatoes and fold them up inside a kitchen towel, then wring the towel over the sink to get some of the moisture out of the potatoes. Then, grate the onion half, wring out some of the excess water, and mix it with the potatoes. In a little bowl, crack open the egg and stir it up.
In a large bowl, put the potatoes and onion in, then add the egg, flour, and seasonings, and mix it all up. The amount of seasonings can really depend on personal preference.
Put a few tablespoons of oil in a large pan and put your burner on medium heat. Once the oil has gotten a chance to warm up, use about one tablespoon of your potato mixture for each latke. Doing about three latkes in the pan at a time, cook them until golden brown (around 3-5 minutes per side), flip, and repeat on the other side. Place the finished latkes on a plate with a paper towel underneath to help soak up the oil.
Serve with applesauce, and enjoy! (You could theoretically eat them with sour cream but I don’t want to endorse this— applesauce is definitely superior!!)