Cut the onion and potato into coarse strips after peeling them. (A mandoline grater would work well, but a food processor or box grater would also do the trick.) To get the most moisture out of the veggies, use a colander or cheesecloth to squeeze them. After 2 minutes, squeeze dry one more.
Flour, egg, salt, and pepper should be mixed in a big basin. Coat the pieces evenly by stirring in the potato-onion mixture.
Sauté 2 tablespoons of vegetable oil in a medium pan until it begins to simmer. Flatten the potato mixture with the back of a spoon if needed before dropping tiny circles onto the pan.
become and continue cooking for another minute or two over medium-high heat, or until the sides become brown.
Rinse off any extra grease with paper towels. Continue with the rest of the potato mixture, adjusting the amount of oil in the pan as necessary. To ensure that all of the latkes are hot and ready to serve at the same time, you may keep the ones that are completed cooking in an oven set to 200 °F.
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