Classic Latkes

Ingredients:

• 0.6 kg potatoes (about 2 medium tubers), peeled
• 1 small onion
• 1 large egg, beaten
• 1/3 cup matzo meal or all-purpose flour
• Vegetable oil or rendered chicken fat, for frying
• Applesauce and/or sour cream, for serving

Preparation:

1. Grate the potatoes and onion coarsely into a colander set over a bowl. Add 1 teaspoon of salt and some freshly ground black pepper, mix well, and let sit for 5 minutes. Press the potato mixture firmly with your hands to remove as much liquid as possible. Pat dry with paper towels, then transfer to a large bowl.
2. Add the beaten egg and flour to the potato mixture and mix well. Scoop 1/4 cup of the potato mixture and form into tight, thin pancakes, 8-10 cm in diameter. Transfer to a baking sheet lined with paper towels.
3. Preheat oven to 120°C (250°F). Heat 1/4 inch of vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Fry the latkes in batches until richly golden brown, 3-5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Transfer to a wire rack set on a rimmed baking sheet and sprinkle with salt. Keep the cooked latkes in the oven to keep them warm while you fry the next batch. Serve with applesauce and/or sour cream.