Adapted from Martha Stewart
4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon kosher salt, or to taste
Freshly ground black pepper
Vegetable oil for frying
Sour cream (optional)
1. Preheat oven to 200 degrees [F]. Shred potatoes using the large holes of a box grater into a large bowl of ice water. Alternatively, place half the potatoes in the bowl of a food processor fitted with the shredding disk attachment and process until shredded. Repeat process with remaining potatoes; transfer to a large bowl of ice water. Let stand 5 minutes to settle. Using a strainer or slotted spoon, transfer potatoes, reserving liquid, to another large bowl lined with a clean kitchen towel; gently squeeze dry. I find that it’s a less painful on your hands if you do this wearing rubber/latex gloves; otherwise the ice water really stings after awhile.
2. Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour and discard the liquid from the bowl, reserving milky residue (potato starch) at the bottom. Transfer potatoes back to bowl with potato starch.
3. Add onions, eggs, flour, salt, and pepper to the potatoes and mix to combine.
4. Line a baking sheet with paper towels; set aside. In a large, heavy skillet (such as a cast iron), heat 1/4-inch of oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.
5. Fry latkes on both sides until golden brown, 4 to 6 minutes. Transfer to prepared baking sheet to drain; and place in the oven to keep warm. Repeat the process with the remaining potato mixture. Serve hot with applesauce and/or sour cream if desired.
Serves 4 to 6