Medium potatoes (5)
Corn starch (1/2 cup)
Salt (1/2 tsp)
Grate onion with a large-hole grater.
Put onion in a large ixing bowl.
Grate potatoes with a large-hole grater.
Plate potatoes in cheese cloth.
Squeeze out liquid from cheese cloth.
Put potatoes in the bowl.
Add the eggs.
Add corn starch.
Mix all ingredients together.
Heat 1/4 inch of Canola oil in a large skillet.
Use your hands to form the mixture into the patties of the desired size.
Carefully lay the patties into the hot oil without overcrowding the pan.
Once the edges start to brown, turn the patties over with a spatula to cook both sides until golden brown.
Take the patties out of the skillet and lay them on a sheet pan screen to let the residual oil drip out.
Serve the potato latkes as hot as possible.
Latkes can be individually frozen and reheated in an oven preheated to 350 degrees for 2 to 3 minutes.