Potato Latkes

Ingredients

1 lb. potatoes
½ c. finely chopped onion
1 large egg, lightly beaten
½ tsp. salt
½-¾ c. olive oil

Directions

Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring grated pieces to a large bowl of cold water. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt. Heat ¼ cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons of the potato mixture per latke into a skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until the other sides brown, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Serve with sour cream and applesauce.