Chag Urim Sameach!
2 cups Yukon potato, grated
1/2 onion, grated
1 egg from a backyard chicken
1/4 flour
sea salt & fresh ground pepper to taste
safflower oil
In a large skillet, heat 1/4 inch of oil on medium-high.
Squeeze liquid out of the grated potato and onion. In a bowl, mix the potato, onion, flour, egg, salt and pepper together well (don't be afraid to use your hands). Form a handful into tight balls, place in oil and press down to 1/2 inch height. Cook until the edges are golden brown and flip, about 5 minutes per side. Serve with applesauce.
Makes 6 latkas
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