Classic Potato Latkes

Using the large holes of a box grater or a food processor fitted with a coarse grating disk, grate 1 large onion and 2 lb. russet potatoes (3–4 medium). Transfer mixture to a layer of cheesecloth or kitchen towel; holding over the sink, wring out as much liquid as possible.

Transfer grated-potato mixture to a large bowl and add 2 large eggs, ¼ cup (38 g) potato starch, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Using your hands, mix until well combined.

Heat ⅓ cup vegetable oil in a large skillet (preferably nonstick or cast-iron) over medium-high (you can test if the oil is hot enough by dropping a dime-size scoop of potato mixture into pan; if hot oil sizzles, it’s ready). Working in batches of 3 or 4 latkes, and adding more oil between batches if needed, scoop out latke mixture with a #16 cookie scoop or ¼-cup measuring cup and drop into pan; flatten with a spatula. Cook until golden brown, 2–3 minutes per side, then transfer to a wire rack set inside a rimmed baking sheet or a paper towel–lined rimmed baking sheet. Season with salt if desired. (If you are doubling this recipe for a crowd, transfer latkes to rimmed baking sheets in a 300° oven as you go to keep warm until ready to serve.)

Arrange latkes on a platter and serve with applesauce and sour cream on the side. Do Ahead: Latkes can be made 30 minutes ahead. Transfer drained latkes to a rimmed baking sheet (without rack or paper towels) and keep warm in a 300° oven.