Classic Potato Latkes

• 3 large russet potatoes or 4-6 gold potatoes (depending on size) peeled, if you prefer
• 1 onion, peeled
• 3 Tbsp flour or matzo meal
• 1 egg
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup canola oil, or more

1. Use food processor to shred potatoes and onions (ok to leave the skin on). Wrap potatoes in cheese cloth or a clean dish towel and firmly squeeze excess liquid out.

2.  Mix potatoes and onion with flour/matzo, egg, salt and pepper in large bowl.

3.  Carefully heat canola oil in large frying pan over medium-high. There should be at least a 1/4-inch layer of oil. Test oil is hot enough by placing a single shred of potato into oil. It should bubble and fry immediately.

4. Gather a handful of the latke mixture, flatten into round patty. Gently place in hot oil.

5.  Fry until golden brown, about 3-4 minutes on each side. Transfer to cool on a wire rack or on top of clean paper grocery bags to wick away extra oil.

Repeat with rest of the latke mixture, replenishing the oil as needed. Serve hot. Top with apple sauce or sour cream!