These light, crispy potato pancakes go great with sides of sour cream(or yogurt) and applesauce.
5 lbs Yukon Gold Pototatoes, scrubbed
1 large onion
1 large egg, at room temperature. Beaten until frothy
1 tbsp salt
1 tbsp fresh ground black pepper
1 & 1/2 cup canola oil (or other vegetable oil)
Peel the potatoes and grate them on a small grater setting. Place in a colander and let drain for about 10 minutes. Lightly press the potatoes to get rid of any excess moisture.
Grate the onion and mix in with the potatoes. Stir in salt, egg, and pepper until well mixed.
Place a large skillet with oil over medium heat, heat until the oil ripples. Scoop out 1/4 cup of the potato mixture, slip it into the oil, and flatten gently with spatula or sppon to create the pancacke. Repeat until pan is full. Fry for 2 minutes, turn with a spatula, then fry for 2 more minutes or until golden.
Transfer the latkes to a plate lined with paper towels, and let drain. Repeat the process with remaining potato mixture until gone.
Note: if the potato mixture produces much moisture, squeeze the moisture from the mixture before placing it in the pan.