Instructions: Grate potatoes and onion using the largest holes of a 4-sided grater. Combine in a small bowl; add the egg, flour, salt, and pepper and stir well to combine.

Heat 1 tablespoon oil in a large nonstick skillet over medium high heat. Drop batter by heaping tablespoonfuls into the pan and cook until golden brown around the edges, about 3 minutes. Turn latkes over, press lightly with a spatula, and cook about 3 minutes more.

Continue cooking latkes in batches until batter is used up. Serve with applesauce or sour cream.

Makes 2 dozen 2-inch latkes.

POTATO, CARROT, AND PARSNIP VARIATION: Use 2 all-purpose potatoes, 1 medium carrot, and 1 small parsnip.

POTATO, ONION, AND HORSERADISH VARIATION: Use 2 Yukon Gold potatoes, 1/4 large white onion, and 2 tablespoons prepared horseradish, liquid pressed out.

Cuisine: "Jewish"

Yield: 24 latkes

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