Grate onion and potatoes on the large side of a box grater into a large bowl. Squeeze handfuls of the latke mixture into a second bowl. Put the liquid from the potatoes and onions aside.
Add the egg, salt and pepper to the potato and onion mixture and mix to combine. Strain off the liquid that was set aside. Scoop out the potato starch that remains at the bottom of the bowl and mix it into the potato, onion, egg mixture.
Heat oil over medium high heat, preferably in a cast iron pan. Add a strand of potato to see if it sizzles. Take small handfuls of potato and form them into patties that are about a 1/2 inch thick and gently slide them into the pan. Don't overcrowd the pan. When you can see the edges of the latkes start to brown, it's time to turn over the pancakes (don't keep checking them as they cook; they're delicate and will break apart). Cook them on the other side until golden brown then remove from pan and let drain on a cookie rack over a sheet pan. Eat immediately!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.