This recipe will give you about a dozen or so latkes, depending on your large you want to make them. All measurements are approximate - I never use an actual recipe, I just feel it out.
Latkes
Ingredients
4 Large Russet Potatoes
1 Large Onion
3 Green Onions
2 Eggs
1/2 tsp Salt
1/2 tsp Pepper
Oil to fry in
Optional: Sour Cream to top
Optional: Apple Sauce to top
Instructions
Peel potatoes and onion. Discard peels.
Shred the entirety of both potatos and the onion into a bowl. Strain out juices. You can either use a sieve, or you can do what I do, which is to take a handful of the mixture at a time and squeeze it in your hands over the sink. If you use my method make sure to put the strained mixture into a new bowl, as the one that you had originally will be full of juice.
Chop green onion and add to mixture.
Add eggs, salt, and pepper to mixture. Mix thoroughly.
Add enough oil to your frying pan to where there's about 1/4 inch of oil in the pan. Preheat the oil on medium-low heat for a few minutes before adding the latkes.
Take a handful of your latke mixture and press it into the shape of a patty. Add patties to the oil and fry on each side until it is crispy and golden-brown (typically 2-3 minutes on each side).
Remove from skillet and place on a plate with a few paper towels between layers to soak up excess oil.
Latkes are best served fresh! It is traditional to top your latkes with either a little sour cream or applesauce (I prefer unsweetened applesauce). They're delicious plain too!