Crispy Potato Latkes with Chives
Grate potatoes and onion coarsely with a stand up grater or food processor. Transfer them to a cheesecloth (or a very clean, porous dish towel). Bring up the sides and firmly wring out excess water.
- In a large mixing bowl combine potatoes, onion, bread crumbs, egg, salt, ground pepper and chives. Use your fingers to incorporate everything together.
- Heat oil in a large skillet, using enough so there is a small layer across the whole pan. You will need to add more as you cook subsequent batches of latkes.
- Scoop ¼ cup of the mixture and add to the hot oil, cook the latkes in batches of three or four. Cook until golden brown on both sides, about 4 or 5 minutes on each side.
- Transfer latkes to a layer of paper towels to drain excess oil. Serve dolloped with applesauce and sour cream.