Extra-Large Latkes

Step 1

Grate 1¼ lb. russet potatoes (2–3 medium), scrubbed, on the large holes of a box grater; place in a large bowl lined with a kitchen towel. Add 1 large onion, very thinly sliced, and mix well, breaking apart onion rings. Wrap towel tightly around mixture and squeeze over bowl to release as much liquid as you can. Discard liquid; reserve bowl (do not rinse out; you’ll want that bit of potato starch later). Set potato mixture in towel aside.

Step 2

Whisk 1 large egg, beaten to blend, ¼ cup all-purpose flour, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ½ tsp. fresh ground pepper in reserved bowl until a thick slurry forms. Add reserved potato mixture to bowl and toss with your hands until slurry is completely mixed into potato mixture. Let sit 15 minutes.

Step 3

Heat 1 Tbsp. melted schmaltz (chicken fat) or vegetable oil in a large cast-iron skillet over medium. Swirl fat to evenly coat pan, then add half of potato mixture to the center of the skillet with tongs. Gently press out to make a 9″-diameter round, leaving a 1½” border around edges of skillet; press stray pieces and craggy edges down with a spatula so they make direct contact with pan. Reduce heat to medium-low and cook latke until deep golden brown underneath, 6–8 minutes. Using a heatproof rubber spatula, loosen latke so it slides around when pan is shaken. Gently slide latke onto a large plate (browned side should be down). Drizzle any fat in pan over latke. Using dry kitchen towels or oven mitts, place skillet upside down over plate and quickly flip over pan and plate in a single motion to return latke to skillet; remove plate. Place skillet back over medium-low heat; pour 1 Tbsp. melted schmaltz (chicken fat) or vegetable oil around latke, lifting so fat runs underneath and pulling out any craggy edges that may have gotten tucked under. Cook until deep golden brown on second side and cooked through, 6–8 minutes. Slide latke out of pan onto a wire rack set inside a rimmed baking sheet. Repeat process with remaining potato mixture and 2 Tbsp. melted schmaltz (chicken fat) or vegetable oil to make another latke.

Step 4

Transfer each latke to a large plate and mound 2 Tbsp. mixed tender herbs (such as dill, parsley, and/or chives) coarsely chopped, on top of each one. Serve with sour cream and/or applesauce for spooning over if desired.

Do ahead: Latkes can be made 1 day ahead. Let cool completely, then wrap tightly, leaving on rack in baking sheet, and chill. Just before serving, unwrap and reheat (still on rack) in a 350° oven until warmed through, about 5 minutes.