- 1 1/2 pounds russet potatoes
- 1 large onion, peeled
- 2 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons salt
- Freshly ground black pepper
- About 1/2 cup peanut oil, light olive oil, or rendered chicken fat
Peel and grate the potatoes using the largest holes on a 4-sided grater. If you prefer to use a processor, fit it with the grater with the largest holes and shred.
Grate the onion in the same manner.
Transfer the grated potatoes and onion to a kitchen strainer placed over a large bowl. Press out the excess moisture with a wooden spoon and transfer the vegetables to another bowl.
Pour off all the liquid from the first bowl, leaving behind the potato slarch that settles at the bottom.
Spread several layers of paper towels flat on the counter. Heat 1/3 cup oil or rendered chicken fat in a large nonstick skillet. When the fat is hot, quickly drop in about 3 tablespoons of potato-onion mixture and flatten it out to a 3 1/2-inch disk; repeat twice. (You should be able to make 3 latkes at a time.) Peek after 1 minute, and when the underside is golden brown, turn the latkes over and fry the other side until golden brown.
Remove the latkes with a skimmer, draining the fat back into the skillet, and place them on paper towels. Transfer them to a preheated platter and keep warm in a 200-degree oven while you fry the rest.
Serve with sour cream, yogurt, or applesauce.