This latke recipe is quick and easy, and you can make them as thick or thin, and as large or small as you like. It just depends on how much batter you use for each latke and how much you flatten them. The recipe can be doubled so you can make as many as you like. Just adjust the cooking times so that the latkes are browned and crisp and cooked through.

Easy Latkes
1 pound Yukon Gold potatoes, peeled
1 small onion, peeled
1 egg, lightly beaten
1 tablespoon matzo meal
Salt and pepper to taste
Vegetable oil for frying
Apple Sauce and/or Sour Cream

Grate the potatoes on the medium-coarse holes of a grater into a large bowl. Grate the onion into the bowl in the same manner. Stir to combine. Gently squeeze handfuls of the mixture over the sink to release some of the liquid. Stir in the egg, matzo meal and salt and pepper.

Heat a tablespoon or more of the oil (you want to cover the bottom of the pan) in a large nonstick skillet (10 to 12 inches) over moderately high heat. When the oil begins to bubble, spoon in a quarter-cup of the mixture for each latke, flattening it with the back of a spoon or spatula. Cook the latkes in batches of about three at a time, depending on their size. You don’t want to crowd the pan. Cook for 3 minutes; turn and cook for another 3 minutes.

The exact cooking time will depend on how thick you’ve made the latkes. Whatever the size, they should be browned and crisp. Add more oil as needed for each batch. Remove each batch to a plate covered with paper towels to absorb excess oil.

Serve with the sour cream and applesauce. You should have enough latkes for two or three servings. Recipe can be doubled.