Recipe: Classic Potato Latkes from The Jewish Cookbook by Leah Koenig

Ingredients

• 4lb (1.8 kg) russet potatoes, scrubbed, unpeeled, and patted dry
• 1 medium onion, peeled
• 2/3 cup (95 g) all-purpose flour
• 4 to 5 eggs, lightly beaten
• 1/2 cup (25 g) finely chopped fresh parsley, optional
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil (like sunflower), for frying Sour cream and applesauce, for serving