Serves 4
About 10 medium russet potatoes
1 medium onion 
2 eggs and 1 egg white
1/2 cup of flour or unflavored bread crumbs
2 tsp of salt
1/2 tsp of garlic powder
Canola Oil 
1. Wash and peel potatoes
2. Half the onion and cut potatoes into fourths. 
3. Use a food processor to shred the potatoes and the onion. 
4. Empty potatoes and onion on to a dishtowel. Squeeze out any liquid. 
5. Put potatoes and onion into a bowl. Add all other ingredients and stir. 
6. Pour a decent amount of canola oil into the pan, about a 1/4 inch of standing oil. Turn heat to medium and wait a few minutes. You want the oil screaming hot. 
7. When oil is ready, place latke sized (to your liking) into the pan. Keep heat at medium. After a few minutes, check the doneness of the latkes. I like them a little crispy, but use your judgment. I do move them around the pan for even heating. 
8. Flip and cook on the other side! 
9. Remove from oil and drain on a paper towel. 
10. I want to tell you to only serve with SOUR CREAM but I know that this is a polarizing topic:) So if you want apple sauce, sugar, jelly, or what have you, go enjoy and HAPPY HANUKKAH. 
Don't forget to serve the latkes on a super cute tray (that functions as a cutting board, serving board, drip tray, shabbat tray, veggie tray) Grab one here.