POTATO LATKES

I made these latkes using 2 russet (baking potatoes), but you can use frozen shredded potatoes that have been completely thawed.  

2 medium size russet potatoes, peeled
½ small yellow onion
1 large egg, whisked
1 T matzo meal or unseasoned dry breadcrumbs
½ t sea salt
¼ t freshly ground black pepper
¼ cup avocado oil
Snipped chives, for serving
Sour cream, for serving, if desired

Heat the oven to 200 degrees F and have a baking sheet fitted with a wire rack ready.

Grate the potatoes onto a clean tea towel using a box grater on the largest holes.
Do the same with the onion or mince the onion with a knife.
Wrap the towel around the mixture and squeeze out the liquid into a large bowl and then discard the liquid.
Add the potato mixture into the bowl and gently mix in the whisked egg, matzo meal or breadcrumbs, salt, and pepper.

In a cast-iron skillet, add the oil and heat over medium-high heat.

Using a large ice cream scoop, drop half (about 3 or 4) of the potato mixture into the hot oil and flatten with a spatula.
Fry until golden brown, about 4 to 5 minutes on each side.
Transfer latkes onto the baking sheet with the wire rack and place in the oven while frying the rest of the latkes.

Serve immediately or keep warm in the oven for no longer than 30 minutes.

Sprinkle with snipped chives and serve with optional sour cream. 

Makes 6 to 8 (4-inch) latkes