Perfect Potato Latkes - cooking recipe

Ingredients

3 lbs russet potatoes
1 large sweet onion, about the size of a baseball, for every 3 - 4 large potatoes
1 large egg, lightly beaten, for every 4 potatoes
4 tablespoons all-purpose flour
up to 4 teaspoons kosher salt, to taste
fresh ground black pepper, to taste
parsley, to taste
vegetable oil (for frying) or peanut oil (for frying)

Preparation

In a food processor or through a salad shooter, finely grate peeled potatoes and onion. The faster the grating the less liquid that will come out.
Add flour and mix well.
Line a sieve with cheesecloth and transfer potatoes and onion to the sieve.
Set sieve over a bowl, twist the cheesecloth into a pouch, and squeeze out as much moisture as you can.
Let the mixture drain at least 15 minutes.
After 15 minutes, pour off liquid from the bowl, but leave the white potato starch that settles on the bottom of the bowl.
To the starch, add the eggs.
Return drained potato-and-onion mixture and combine well.
Return this entire mixture to the sieve and set the sieve over a bowl. Your latke mixture will continue to weep while you're cooking. This is normal, but you don't want any of this moisture; it'll turn your potatoes red.
Preheat oven to 200 degrees. Line a baking sheet with paper towels.
In a large skillet, heat 1/4 inch of oil over medium-high heat until hot.
Take about 2 tablespoons worth of the mixture into your hands and press them together to make a thin cake.
Pat lightly in flour.
Drop this pressed cake into the oil and fry until brown on both sides, 3 to 4 minutes per side; latkes should be golden and crisp on both sides.
Eat right away or keep warm in oven.
Serve with apple sauce or sour cream.