Grate potato on the largest setting of a box grater
Soak the grated potato in cold water for 5 minutes and then drain the grated potatoes thoroughly with a fine mesh strainer.
Place the grated potatoes along with the onions into the center of a clean kitchen towel. Fold the towel by the corners and twist the potato mixture into a ball over the sink, wringing out as much water from the potato/onion mixture as possible.
Once the water is drained from the mixture, place the potato/onion mixture in a medium sized bowl. Add the egg and salt and then mix thoroughly.
Place a 12" pan with the oil over a high flame.
Once the oil reaches 350°F/175°C, add the Latke mix with a tablespoon. Use two tablespoons per pancake and spread them out with the same spoon to create 3 to 4" pancakes.
Cook in the oil for 5 minutes or until the pancakes are brown. Flip and cook for an additional 5 minutes until the second side is browned.
Once the Latkes are finished, drain them on a paper towel lined plate and sprinkle with salt. Move them to a cooling rack over a sheet pan in the oven.
Cook repeated batches using the same method. Leave the last batch of Latkes in the oven for about 5 minutes.
Optionally garnish with finely chopped fresh chives
Pro Tips
We were inspired to create this recipe after reading Ruth Reichl's Potato Latkes recipe in the yellow Gourmet Cookbook published by Gourmet Magazine.
You can double this recipe.
Serve immediately to achieve maximum Potato Latke enjoyment.