Quick Golden Crispy Latkes

My kids like these for a weeknight dinner. Serve with crème fraîche and smoked salmon.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  large russet potato
• 1  small yellow onion
• 1  egg
• 2  tablespoons all-purpose flour
•  salt and pepper
•  peanut oil (for frying)

Directions

1. Peel potato and onion and grate in a box grater or using the shredder attachment of a food processor. Squeeze as much liquid as possible out of the shredded vegetables -- the best way to do this is to put it in cheesecloth and squeeze hard over the sink.
2. Combine vegetables with remaining ingredients except for peanut oil and stir to combine with a fork.
3. Heat a few good sloshes of peanut oil over medium-high heat in a cast-iron or other heavy-bottomed sauté pan. Drop small blobs of potato mixture into oil -- it should sputter happily -- and cook until golden on the bottom. Flip pancakes and cook the other side. Drain on a paper towel and keep warm in a 200 degree oven until ready to serve.