- 4–6 medium potatoes (peeled or unpeeled)
- 1 large yellow onion
- Salt and pepper
- 3 eggs
- 3 tablespoons all-purpose flour or potato starch
- Extra-virgin olive oil
- Optional garnishes: Applesauce, sour cream, green and red chile
Serves 4–6 people
- Grate potatoes and onion into a large bowl, then transfer to another bowl by the handful, squeezing out as much moisture as possible. Season with salt and pepper.
- Whisk eggs in a separate bowl, pour over potato and onion, and mix with your hands. Sprinkle with 2–3 tablespoons of flour and mix with your hands.
- Heat a half inch of olive oil in a nonstick frying pan on medium-high heat. Test temperature by tossing in a potato shred; it’s ready when you get a good sizzle.
- Use two spoons to shape small pancakes and place in pan; cook in batches, turning semifrequently, until golden brown on both sides. Drain on paper towels.
- Sprinkle with kosher salt. Top with applesauce, sour cream, green and/or red chile, and serve.
This recipe originally appeared in "Lotta Latkes" by Jennifer Levin.