Potato Pancakes (Latkes)

These are a perfect main course or side to breakfast.  The preparation is simple, but can be tedious if you don't have a food processor.  To achieve the best texture, use the shredding blade of your food processor.  Avoid grating the potato and onion with a cheese grater if possible, the end result will not be nearly as fluffy as you want it to be.  The recipe below makes about 8 Latkes.

For this recipe you will need:

• 1 lb Yukon gold potatoes, peeled (baking potatoes are also OK)
• 1 small onion, peeled
• 2 eggs
• 1 tbsp all-purpose flour (high altitude flour is also OK)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup parsley (this is optional, they taste amazing plain too!)
• 3 tbsp canola oil, divided

Using the shredding blade of a food processor, shred the potato and onion.  Combine the shredded ingredients in a colander over a large bowl, tossing well to combine.  Let the mixture stand 15 minutes, pressing occasionally with the back of a spoon until most of the liquid drains off into the bowl below the colander. 

Remove the colander and set aside.  In the bowl, carefully pour off the potato liquid, reserving a thick white layer of potato starch in the bottom of the bowl.  The potato liquid can be discarded.

Combine the eggs, flour, salt, and pepper in a small bowl, stirring with a whisk.  Add the egg mixture to the potato starch using a whisk to combine.

Add potato and onion mixture and parsley to the bowl, tossing well to combine. 
Heat a large nonstick skillet over medium - high heat.  Add about 1 1/2 tbsp of canola oil to the pan, swirling to coat.  Add potato and onion mixture in 1/4 cupfuls to pan to form 4 potato pancakes.  Use the back of your spatula to flatten the cupfuls slightly.

Cook for about 4 minutes on each side until golden brown.

Repeat procedure with remaining canola oil (1 1/2 tbsp) and remaining potato mixture.