4 Russet potatoes, medium diced
1/2 medium yellow onion, small diced
2 large eggs
4 tablespoons all-purpose flour
2–4 tablespoons schmaltz (or vegetable oil)
Kosher salt and ground black pepper
Crème fraiche (or vegan sour cream)
Apple chutney (optional)
DirectionsPeel and grate potatoes with a hand grater over a kitchen towel. Gather towel and twist tightly to wring out all the moisture from the potatoes. You may need to repeat wringing out process until no liquid remains.
Combine in a medium bowl shredded potatoes, onion, eggs and flour until blended.
Heat 2 tablespoons oil in nonstick frying pan on medium-high. Scoop out two tablespoons of the potato mixture directly into oil and press down slightly to form small patties. Fry 2–3 minutes on each side until golden. Transfer latkes to drain on a paper towel-lined baking sheet; season with salt and pepper, to taste.
Serve warm with a dollop of crème fraiche and spiced apple chutney (if desired).