Start by peeling your potatoes, then grate them with a food processor (using the grate attachment). Grate 1/2 to 1 onion as well, and mix it in with the grated potatoes.
Drain any excess liquid, then mix in 1 egg, and season with salt and pepper. When the egg is incorporated, add a little flour (just a little at a time) to bring it together into a loose batter. The potatoes also have starch that helps hold the latkes together, so you don’t need a lot of flour.
When you’re mixture is ready, drop small pancake-sized portions into a pan or onto a griddle, and sauté them in a bit of olive oil until they’re golden brown on both sides.
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