My secret to tasty latkes is caramelizing the onions instead of just grating them. When making homemade potato pancakes it’s important to buy Russet potatoes. They are high in starch and will help the latkes bind together. Avoid using less starchy potatoes, like Yukon. Serves 4-6.

• 3 large Russet potatoes
• 3 eggs
• 1 white onion
• kosher salt
• freshly ground pepper
• 2 Tbs flour or matzo meal
• vegetable oil for frying
• cheesecloth

Thinly slice your onion and cook in oil on medium heat until the onion is caramelized, about 20 minutes. You want to slowly caramelize them so they won’t burn. Drain on paper towels until ready to use.

Grate your potatoes in a large bowl and ring out all extra liquid using the cheesecloth. Beat the eggs with salt, pepper and flour. Add potatoes and onions until thoroughly incorporated. Heat oil to medium-high heat and add potatoes making 2-inch wide pancakes. Make sure the heat is high enough before adding the potatoes or your pancake will turn out greasy. Cook each side about 3-4 minutes until crispy on the outside and soft on the inside. Serve immediately or store in warm oven until ready to eat. Garnish with fresh applesauce or creme fraiche.

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