Crispy Potato Latkes

Serves 2-3 hungry eaters.

4 large russet potatoes (nearly 2 pounds)
1 small onion, finely minced or grated
2 large eggs
3 tbsp. white flour or arrowroot flour
2 tsp. salt
Freshly ground pepper
Olive oil, for frying

Applesauce, for serving

Shred potatoes using the large holes of a box grater into a large bowl of cold water.

Using a slotted spoon or your hands, transfer potatoes--reserving liquid--to another large bowl lined with a clean kitchen towel; vigorously squeeze water out of potatoes.

Set reserved liquid aside for 10 minutes to allow starch to sink to the bottom; carefully pour liquid from the bowl, reserving milky residue (potato starch), and discard. Transfer potatoes back to bowl with potato starch.

Add onions to bowl; stir in eggs, flour salt, and pepper.

In a heavy (cast-iron) skillet, heat 1/4-inch of oil. Spoon scant 1/2 cup of potato mixture per pancake into skillet, working in batches and taking care not to crowd the skillet.

Fry on both sides until really golden brown (longer than you think, usually), maybe 10 minutes per batch. Take care not to crowd the skillet.

Transfer to paper-towel lined plate to drain. Eat immediately!

Repeat with with remaining potato mixture, but periodically drain the watery liquid that floats to the top.