Potato Pancake Latkes

Ingredients

• 1 kgpotatoes — grated
• 1onion
• 2eggs
• 4 tbspflour
• for fryingoil
• 1 tspfine sea salt

Method

1. Peel 1 kg of potatoes and the onion. Grate the potatoes using the coarse side of a box grater, then grate the onion using the same side. Place the grated mixture into a clean kitchen towel and squeeze out as much liquid as possible. This step ensures your latkes will be crispy and not soggy.
2. In a large mixing bowl, combine the grated potatoes and onion with 2 eggs, 4 tbsp of flour, and 1 tsp of fine sea salt. Mix thoroughly until all ingredients are well combined. The mixture should be cohesive but not overly wet; adjust with a little more flour if necessary.
3. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/4 inch deep to ensure even frying. Test the oil's readiness by dropping a small piece of the potato mixture into the pan; it should sizzle immediately.
4. Carefully spoon about 2 tablespoons of the potato mixture into the hot oil, flattening it gently with the back of the spoon to form a pancake. Fry each latke for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be deeply browned and the center cooked through.
5. Once cooked, remove the latkes from the skillet and place them on a paper towel-lined plate to drain excess oil. This helps maintain their crispiness. Continue frying the remaining mixture, adding more oil to the pan as needed and ensuring it returns to temperature before adding more latkes.
6. Finish with a light sprinkle of salt over the hot latkes to enhance their flavor. Serve immediately while they are hot and crispy, perfect for sharing around the table.