These were over the top tasty, perfectly crunchy exterior with a tender inside.
For my gluten free friends they have no gluten, just an egg to bind the ingredients, enjoy.
Make them tiny for appetizers or palm size for a side dish, either way delicious. Serve plain, with sour cream or applesauce (traditional), for breakfast with eggs, or dinner with chicken or brisket. If you are strict kosher use soy or rice sour cream.
2 pounds potatoes, starchier the better like russets
1 sweet potato
1 onion, red or other
1 large egg
1 teaspoon salt
oil for frying, olive or canola
Grate the potatoes and place in a bowl of cold water for 10 minutes.
I use about a 1/4 cup of potato mixture in each latke, they are easier to flip if they are small to medium, the larger you make them the more apt they are to fall apart as they are turned.