Shred ½ the potatoes and pulverize the other half with a blender or food processor. (Note: Michelle likes to peel potatoes first; Marc does not; he will often only peel the ones he shreds, and keep peels on the rest. The batter will be a darker color if you leave the skins on. Mixing the onion in with your potatoes, apparently stops the potatoes from changing color).
Shred or dice the onion
Combine all the ingredients and mix by hand in a large mixing bowl until all ingredients are well blended together and you have a thick batter.
Heat the griddle pan, large frying pan, cast iron skillet, or whatever type of frying pan you have that you can easily deep fry the pancakes in. If you have an electric frying pan, griddle, chef’s pot or deep fryer, they all work as well.
For stove top frying, fill your pan or griddle about a quarter to half inch high with vegetable oil. Let the oil heat up and drop your batter in to the size you want your latkes to be. Fry until you see the sides start to crisp, flip over and fry until golden brown. Lay paper towels on plates to soak up excess oil from the pancakes.
Try not to burn the latkes while frying – keep heat between medium to medium high. Change oil if you notice your latkes getting too dark.
Add oil to pan as necessary while frying.
Re-heat in a Pyrex or Corning ware dish in the oven (350ºF) if it takes a while to complete frying all the latkes.
Serve with your favorite topping – sour cream and applesauce are our family favorites. They’re also good with cranberry sauce (my mom’s favorite).