Recipe below the video:

RECIPE:

3 big straight-up brown potatoes
1 massive white onion
3 eggs
1/4 cup extra virgin olive oil (for frying) or more
salt
pepper
applesauce
sour cream

utensils: cheese grater, fork, towel, large mixing bowl, paper towels, spatula, frying pan

Directions:
skin the potatoes if you don’t dig them, then slice them up using a cheese grater and toss the slices into a bowl of cold water to prevent discoloration.

Now slice up that onion using the cheese grater too, and place them into a large bowl.

next, remove the potato slices from the water and place them on a kitchen towel. wrap the kitchen towel around the potatoes and ring it like you would any other wet towel. you want to remove as much water as possible.

now put all the onions and potatoes together in a large mixing bowl and toss in three eggs, (make sure you beat the eggs first). Add salt and pepper to taste. Now stir it up

Once that mess is good and mixed, put about a 1/4 cup of e.v.o.o. into a frying pan and put it on medium heat. Get that oil sparking (meaning – get your hand wet and flick water at the oil – if the oil snaps, then it’s ready).

now make little balls out of your potato mixture and put them in the oil, mashing them down flat with the spatula.

cook those babies for about 5 mins or so or until they are browned and flip them, to get the other side

to keep warm while making more, place the finished latkes on a cookie sheet and leave in the oven at 150 degrees.

then serve, they go good with sour cream or applesauce or both, but ketchup and cheese are not traditionally added to this Jewish dish. Although, I think we should try that.