1. Add the potatoes and the grated onion to a piece of cheesecloth or a clean dishtowel and squeeze out as much of the liquid as possible. Put this into a large bowl and add the rest of the ingredients (not the oil) and stir until everything is just mixed together.
2. In a heavy-bottomed pot over medium-high heat, add enough oil so that it is about ¼ inch deep. Once the oil is hot, gently drop heaping tablespoons of the latke mixture into the oil, about 4-5 at a time so as to avoid crowding the pan.
3. Use a spatula to flatten them into disk shapes, then when the edges of the latkes are brown and crispy, about 4 minutes, flip. Cook until the other side is golden brown, approximately 3 more minutes. Use a slotted spoon to transfer the latkes to a paper towel-lined plate to drain. Repeat until all latkes are fried.
4. Top with applesauce, sour cream and/or smoked salmon, if desired.
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Directions
1. Add the potatoes and the grated onion to a piece of cheesecloth or a clean dishtowel and squeeze out as much of the liquid as possible. Put this into a large bowl and add the rest of the ingredients (not the oil) and stir until everything is just mixed together.
2. In a heavy-bottomed pot over medium-high heat, add enough oil so that it is about ¼ inch deep. Once the oil is hot, gently drop heaping tablespoons of the latke mixture into the oil, about 4-5 at a time so as to avoid crowding the pan.
3. Use a spatula to flatten them into disk shapes, then when the edges of the latkes are brown and crispy, about 4 minutes, flip. Cook until the other side is golden brown, approximately 3 more minutes. Use a slotted spoon to transfer the latkes to a paper towel-lined plate to drain. Repeat until all latkes are fried.
4. Top with applesauce, sour cream and/or smoked salmon, if desired.