- 2 pound potatoes
- 1 cup finely chopped onion
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- oil for cooking
Preheat oven to 250 degrees.
Peel potatoes and grate by hand.
Transfer potatoes to a large bowl of cold water.
Soak potatoes for 1-2 minutes after last batch is added to water.
Drain well in a colander.
Spread grated potatoes and onions on a kitchen towel and roll up jelly-roll style.
Twist towel tightly to wring out as much liquid as possible.
(NOTE: I did this in two batches.)
Transfer potato mixture to a bowl and stir in egg and salt.
Seat 1/4 cup oil in 12-inch nonstick skillet over moderately high heat until hot but not smoking.
Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a spoon.
Reduce heat to moderate and cook until undersides are browned, about 5 minutes.
NOTE: Let the latkes cook well on the first side. If you flip too soon, they might fall apart on you. This may have happened to me a few times.
Turn latkes over and cook about 5 minutes mores.
Transfer to paper towels to drain and season with salt.
Add more oil to skillet as needed.
Keep latkes warm on a wire rack set in a shallow baking pan in oven.