Potato Latkes – A small batch

2 large potatoes (peeled if russets are used), grated
1/4 onion, grated
1 egg, lightly beaten
1 heaping tablespoon flour
salt and pepper to taste
oil for shallow frying

Spread grated potatoes and onion on a kitchen towel,
roll and squeeze to remove most of the moisture
transfer potato & onions to a bowl, stir in egg, flour, salt and pepper

Heat 1/4 cup oil in a large skillet over high heat until hot but not smoking
spoon 2 tablespoons potato mixture per latke into skillet, spreading to thin
cook until undersides are browned, about 5 minutes
turn latkes over and cook until undersides are browned, about 5 minutes more
transfer to paper towels to drain

Serve with sour cream or applesauce

Update: For a variation I used 1 sweet potato and 1 russet.