Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup (30g) all-purpose flour (plus more if needed)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • Vegetable oil, for frying (about 1-2 cups (240-480ml))
  • Applesauce (optional)
  • Sour cream (optional)
  • Chives, finely chopped (optional)

Instructions:

  1. Grate potatoes and onion using a box grater or food processor.
  2. Place grated potato and onion mixture in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
  3. In a large bowl, combine the squeezed potato and onion mixture with the beaten eggs, flour, salt, pepper, and nutmeg. Mix well.
  4. Heat vegetable oil in a large skillet over medium-high heat.
  5. Drop spoonfuls of the potato mixture into the hot oil, pressing down slightly to flatten them. Don't overcrowd the pan.
  6. Fry for 3-4 minutes per side, or until golden brown and crispy.
  7. Remove latkes from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve hot with your favourite toppings.