2 lbs. Russet potatoes
1 ea. medium size red onion
1/4 cup flour
2 ea. large eggs
pinch salt & pepper
8 oz. unsalted butter
Optimally, peel the potatoes the night before and soak them in cold water overnight. Using a hand grater, or the shredding blade of a food processor, grate the potatoes into a large metal bowl. Using your hands, squeeze out all of the excess water from the shredded potatoes. Do the same with the onion. Add the flour, eggs and salt & pepper. Mix all ingredients well and place in the refrigerator.
Add the butter in a small sauce pot and melt slowly over low heat. When the butter is fully melted, turn off the heat. Using a small ladle or large spoon, carefully spoon off the white foam floating on the top until all you have is clear butterfat.
Preheat the oven to 350 degrees. Heat a large skillet over medium flame and add enough of the clarified butter to the skillet to cover the bottom about 1/8 inch. Remove the potato mixture from the refrigerator. Spoon dollops of the potato mixture into the hot fat and flatten to about 1/4 to 1/2 inch with the back of the spoon. Repeat this several more times, or until the pan is filled to your preference. Cook the pancakes on the first side until golden brown. Flip over and cook slightly less. Remove the latkes from the skillet with a slotted spatula and place on a baking sheet. Put the baking sheet in the oven to finish cooking the latkes. Usually 5-10 minutes of additional cooking is adequate, depending on the thickness of the pancakes. Serve hot topped with a dollop of cold sour cream and sprinkled with granulated sugar.