COOK IT.
Remove the Liquid: Place about 4 paper towels folded in half over a medium-size bowl and add the potatoes and onions. You can use cheesecloth as well. Gather the corners of the paper towels up and squeeze as much of the liquid out of the potatoes and onion as possible.
Mix: Transfer the potatoes and onion to another bowl. Add in the egg, breadcrumbs, salt and pepper. Mix everything well and set the batter aside while the oil heats up.
Cook: Add the oil to a large skillet and heat it over medium-high heat. Using a 1/4 measuring cup, scoop the mixture onto a flat spatula and flatten it with your fingers to form a patty. Transfer latkes to the skillet and repeat until the skillet is full, but don’t overcrowd. Cook about 4 to 5 minutes per side, or until golden brown. Adjust heat if necessary. Repeat with remaining latkes.
Finish: Transfer the cooked latkes to a paper-towel-lined plate. Finish cooking the rest of the latkes.
Serve: Serve with sour cream or applesauce and enjoy.