Two Potato Latkes

Grate the onion on a box grater into a large bowl. Grate both potatoes into the same bowl, grating down the length of the potato to get long strands. You can also use the shredder blade of your food processor. Toss the potatoes with the onions as you work to keep them from discoloring.

Put potato mixture in a clean dish towel and wring out excess liquid. Toss the latke mixture with the flour, salt, and cayenne. stir in the egg.

Heat a half inch of oil in a large heavy
skillet over medium heat. Working in batches, spoon about 1/4 cup of the latke mixture into the skillet, pressing lightly to form 3-inch pancakes. Take care not to overcrowd the pan. Cook, turning once, until just golden, about 3Minutes per side.

Heat oven to 200 degrees and keep latkes on a
rack in the oven while you cook the remaining batter.

Mix sour cream and horseradish. Serve latkes topped with a spoonful of horseradish cream and garnishes with a sprig of parsley.