adapted from allrecipes.com
3 large baking potatoes, peeled
3 Tbs. grated onion
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 teaspoons salt
1/4 cup cilantro
1/2 teaspoon pepper
Vegetable oil, for frying
1. In a food processor or on a box grater, coarsely shred the potato and onion. Transfer to a colander and squeeze dry. Let stand a few minutes, then squeeze dry again. Transfer the potato mixture to a large bowl. Add the flour, egg, salt and pepper, and cilantro and stir to combine.
2. In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
Serve hot, with lots of sour cream, apple sauce, and ketchup.