Ingredients (serves 4):
2 Russet Potato (medium, peeled)
½ White Onion (medium)
Sea Salt & Black Pepper (to taste)
3 tbsps Extra Virgin Olive Oil
1. In a medium bowl, grate the potatoes and onion. Transfer to a clean kitchen towel or a piece of cheesecloth. Squeeze as much liquid as possible from the grated vegetables.
2. Transfer to another bowl and add the egg, salt, and pepper. Mix well until combined.
3. Heat the oil in a large pan over medium heat. In batches, carefully drop approximately two tablespoons of potato mixture into oil for each latke, pressing to flatten. Cook until crisp and golden, about four minutes per side.
4. Drain on paper towels and enjoy!