1 large egg
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds russet potatoes, peeled (about 4 potatoes)
1 medium onion
1/4 cup all-purpose flour
6 tablespoons canola or olive oil
1. Place the egg in a large bowl and beat lightly with a fork. Stir in the salt and pepper.
2. Using the grater attachment of the food processor (or a box grater), shred the potato and onion together. Add to the bowl with the egg and toss; stir in the flour and toss until thoroughly combined.
3. Heat 2 to 3 tablespoons of oil in a large skillet over medium high. Use a 1/4-cup dry measuring cup to scoop the potato mixture into the pan and pat the top lightly to form 3-inch diameter latkes. Cook until golden on the undersides; about 5 to 6 minutes. Turn and cook until golden and cooked through, another 4 to 5 minutes.
4. Serve immediately or keep warm briefly in a 250-degree oven. Makes 15 latkes.
Nutritional analysis for each latke: 67 calories, 1 g protein, 3 g carbohydrates, 6 g fat, 1 g saturated fat, 160 mg sodium
TIP: In the new "Jewish Cooking Boot Camp" by Andrea Marks Carneiro and Roz Marks (Globe Pequot Press, $19.95), the authors put forth a list of toppings for a "latke bar.'' Serve the warm latkes to guests, then let them choose among these:
Applesauce, sour cream, mango chutney, salsa, cranberries, yogurt, honey, caramelized onions, artichokes, goat cheese, oven-roasted tomatoes. Or anything else you can concoct.