Shred the potatoes and the onion in a food processor.
Pour them into a bowl and mix with the remaining ingredients
Heat a frying pan with enough oil to cover the bottom of the pan.
Once the oil is hot, start spooning a tablespoon of the batter at a time to form small pancakes in the frying pan.
Turn the latkes over once the bottom side is crispy.
Once both sides have browned, remove the latkes and place on a paper towel lined plate to remove excess oil.
Repeat until all batter is done
Enjoy with applesauce and/or sour cream.
Tips and Tricks:
Tamara likes to use her food processor to finely shred the potatoes as it gives them a smoother consistency
The shredded potatoes will look soupy, but don’t drain the liquid. Don’t be alarmed- this is how they should look.
Once it’s all mixed, it should look more like a loose batter than a dough. It should hold on to the spoon slightly before falling into the pan.