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1
Preheat oven to 250F.
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2
Line a tray with paper towels for draining latkes and have a baking sheet ready for keeping latkes warm.
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3
Peel and grate potatoes and onions on the large holes of a grater or with a food processor fitted with a coarse grating disk, alternating onion and potato.
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4
Transfer grated onion and potato to a colander.
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5
Squeeze mixture by handfuls to remove as much liquid as possible.
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6
Put potato-onion mixture in a bowl.
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7
Add egg, salt, pepper, and flour and mix well.
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8
Heat 1/2 cup oil in a deep, large, heavy skillet.
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9
For each latke, drop about 2 tablespoons of potato mixture into pan.
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10
Flatten with back of a spoon so each pancake is 2 1/2 to 3 inches in diameter.
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11
Do not crowd them in pan.
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12
Fry over medium heat 4 to 5 minutes on each side, or until crisp and golden brown.
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13
Turn carefully with 2 slotted spatulas so oil doesnt splatter.
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14
Transfer to paper towels.
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15
Stir batter before frying each new batch.
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16
Add more oil to the pan as necessary, and heat it before adding more latkes.
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17
After frying about half the batter, put latkes on baking sheet and keep warm in oven.
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18
Pat tops of latkes with paper towels before serving.
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19
Serve hot or warm.
