Grated Potato Latkes 16 to 20 latkes, depending on size - 2 large Russet potatoes (about 1 pound) unpeeled and washed well - 1 large onion, peeled and cut into quarters - 1 large egg plus 1 egg yolk - 4 tablespoons self-rising cake flour (see note) - 1 teaspoon kosher salt - ¼ teaspoon freshly ground black pepper - ¾ cup vegetable oil, for frying - Applesauce and sour cream for serving 1. Cut each potato into quarters. Using a box grater, grate potatoes coarsely. Using a food processor with a coarse grating disk, grate the onion; it will turn mushy. Fit the processor with a metal chopping blade and add potatoes to onions. Pulse 4 or 5 times, until the potatoes are finely chopped. 2. Add egg and egg yolk, pulsing just to combine. Working quickly to prevent potatoes from browning, transfer the mixture to a bowl and add the self- rising flour, or flour mixture, salt and pepper. Mix just until the flour disappears. 3. Set a medium cast-iron or other heavy-bottom sauté pan over medium-high heat. Pour in about ¼-inch of vegetable oil and heat. Test the oil by placing a drop or two of batter into the pan to see if it sizzles. 4. When oil is hot enough, use a tablespoon to scoop batter into hot pan. Flatten and shape immediately with the back of a spoon. When edges of the latke are brown and crisp, about 5 minutes, flip. Cook until the second side is browned, remove from the pan, and drain on paper towels. Serve with applesauce and sour cream Note: If self-rising flour isn't available, substitute 4 tablespoons all- purpose flour mixed with ½ teaspoon baking powder and ¼ teaspoon kosher salt.