2 pounds Yukon Gold potatoes, peeled
1 large onion, peeled
1/2 cup all-purpose flour
2 large eggs, lightly beaten
pinches of salt and pepper
peanut oil, for frying
Using the shredder attachment for your food processor, coarsely shred the potato and onion. Transfer to a colander with a cheesecloth draped over it, and squeeze as dry as possible. Let stand for 2 minutes, then lift up cheesecloth and squeeze dry again.
In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato and onion mixture, toss til coated.
In a skillet over high heat, heat the peanut oil until shimmering. Drop packed palm sized amount of the potato mixture into the skillet and flatten with the back of a spatula. Cook the latkes at 350 degrees until the edges are golden, then flip and cook until golden on the bottom. Drain on paper towels. Repeat until you've used all of the mixture, adding more oil to the skillet if necessary.
We made them the night before. If you know you are going to make them in advance, we suggest under cooking them a bit so that they don't get too hard when you reheat them. To reheat, arrange them in a single layer on a cookie sheet and bake in a 400 degree oven until they’re crisp again, about 10 minutes. Serve with apple butter and sour cream. We stirred a bunch of fresh dill into the sour cream for an extra herby flavor.