A basic recipe for pan fried potato latkes, no flour needed.
What you will need
1 lb Russet Potatoes
1 White Onion
1 Egg(Nutritional facts 111 calories, 3.53 g fat, 15.64 g carbohydrates, 4.6 g protein, 77 mg cholesterol, 843 mg sodium)
How to cook
Peel your potatoes. You don't have to worry too much about perfect peeling because we're just going to grate these up in the next step.
Grate the potatoes. A simple box grater works well.
Move grated potato to a bowl, and add enough water to submerge. Soak for several minutes.
Squeeze out the grated potatoes and spread them out on a clean kitchen towel.
Roll up the towel and twist it into a spiral. Over a small bowl, squeeze the towel tightly to strain off water.
Unroll the towel and transfer the grated and strained potatoes to a mixing bowl.
In latkes, I enjoy the flavor of onion, but not the texture, so I try to chop the onion as finely as possible. You can even use a grater, like the potatoes.
Mix the potatoes with the egg, chopped onion and a little salt.
Heat oil in a sautée pan over medium heat. A nonstick pan will work best here.
When the oil is shimmering, place small haystacks of your potato mixture in the hot oil. Let them cook until browned (about 5 minutes).
When the latkes are golden brown on one side, flip them gently with a small spatula.
Let them cook on the opposite side until golden brown. Transfer to paper towels to drain. Serve with creme fraiche, applesauce, or both.