1 lb bag frozen shredded potatoes (defrosted and drained of excess liquid)
1 large white onion grated
4 large eggs
½ cup all purpose flour
1 tsp kosher salt
1 tsp ground black pepper
Oil for frying
Instructions
In a large bowl, mix together defrosted shredded potatoes, onion, eggs, flour, salt, and pepper. Heat large cast-iron pan with 1 to 1.5 inches of oil.
You will know oil is ready for frying if you carefully drop a single shred of potato into the oil and it begins to bubble.
If you are using a thermometer, bring oil up to 350 degrees.
Form potato mixture into ¼ cup sized patties and carefully drop into oil using a spatula.
Cook about 5 minutes on each side or until both sizes are golden brown.
Allow excess oil to drip from latkes when you remove them from cast-iron pan and place on a baking pan lined with several layers of paper towels to soak excess oil.
Serve immediately or reheat later in the over.
Recipe by Chef Times Two at https://www.cheftimestwo.com/hanukkah-potato-pancakes-latkes/