Directions

1. 1

   Using a food processor with a shredding attachment or the large holes of a box grater, shred the peeled potatoes and onion. Work quickly to prevent the cut potatoes from turning dark.

2. 2

   Place the shredded potatoes and onion in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This step is essential for crispy latkes.

3. 3

   Transfer the squeezed potato-onion mixture to a large bowl. Add the flour, beaten egg, salt, and pepper, and stir until everything is evenly combined.

4. 4

   Pour the peanut oil into a large saucepan and heat over medium heat. Test the oil temperature by dropping a small piece of shredded potato into it. The oil is ready when the potato piece floats and sizzles immediately; if it sinks, continue heating and adjust the temperature as needed.

5. 5

   Using a tablespoon, scoop portions of the potato mixture and gently push them into the hot oil with your finger. Arrange them in a single layer without crowding. Fry for about 3 minutes until the bottom is golden brown, then carefully flip each latke and fry the other side until golden. Transfer the cooked latkes to a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining batter.

6. 6

   Serve the latkes immediately while they are still warm and crispy. Serve plain or with optional toppings such as sour cream or applesauce.