Ingredients:
1 lb potatoes, baking variety is best
1/2 onion, peeled and coarsely grated
1 large egg, lightly beaten
1 tablespoon all-purpose flour
1/2 teaspoon salt
Freshly ground black pepper
Canola oil for frying

Directions:

1. Preheat oven to 250°F.
2. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated.
3. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
4. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to
   wring out as much liquid as possible.
5. In a large bowl, mix the egg with the flour, salt and pepper.  
6. Add the potato and onion mixture to the bowl and mix well.
7. Heat 1/2 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
8. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading
   into 3-inch rounds with a fork.
9. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and
   cook until undersides are browned, about 5 minutes more. 
10. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes
    warm on a wire rack set in a shallow baking pan in oven.