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Makes 12 latkes.

Ingredients

• 22-3 large potatoes, peeled
• ½ small onion
• 1 egg, slightly beaten
• 2 T. bread crumbs, matzah meal, or flour
• ¾ tsp. coarse salt (1/2 tsp. if using kosher salt)
• freshly ground black pepper
• 2 T. olive oil

Directions

1. Wash hands with soap and warm water.
2. Grate potatoes coarsely or finely, according to your liking. Put the grated potatoes in a bowl of lightly salted water to prevent browning.
3. Finely grate the onion.
4. Strain the potatoes in a colander. Add the onion.
5. Squeeze tightly until most of the liquid is removed.
6. Place strained potatoes and onion in a large bowl. Add the egg, breadcrumbs, salt, and pepper and combine.

To Saute:

1. Heat a large skillet over medium-high heat. Add 1 T. olive oil to the pan, swirl to coat. Spoon ¼ cup potato mixture into the pan, flatten slightly.
2. Repeat procedure 5 times to form 6 latkes. Saute 3-4 minutes on each side or until golden brown.
3. Remove latkes from the pan and keep warm. Repeat procedure with the remaining 1 T. of olive oil and potato mixture to yield 12 latkes total.
4. Serve with unsweetened applesauce and ground cinnamon or plain non-fat Greek yogurt.

To Bake:

1. Coat a baking sheet with cooking spray.
2. Place twelve ¼ cups of potato mixture on sheet, flatten slightly.
3. Bake until latkes are crisp, 30 minutes, turning over after 15 minutes.